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1
Bring a pot of water to a boil, cook the edamame for about 8 minutes, rinse under cold water, and shell the edamame.
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2
Transfer into a large mixing bowl.
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3
Meanwhile toast quinoa in a medium nonstick skillet over medium heat until browned, stirring often, about 8 minutes.
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4
Transfer into the same mixing bowl.
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5
Add toasted quinoa and water in a medium saucepan, and bring to a boil.
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6
Reduce heat to low to maintain a gentle simmer, cover and cook until the water has been absorbed, 15 minutes, remove from the heat, and let sit for another 5 minutes.
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7
Fluff with a fork.
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8
Set aside and let cool.
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9
Heat 1/2 tablespoon vegetable oil in the same medium nonstick skillet over medium high heat.
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10
Add the garlic, stirring constantly, and cook for about 40 seconds until very fragrant.
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11
Add the corn, stirring often, toast the corn for about 10 minutes until the corn turn into brown in spots.
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12
Remove from heat and let cool for a few minutes.
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13
Meanwhile brown the tofu cubes over medium heat with the remaining oil in another nonstick skillet, stirring occasionally, about 8 minutes or so.
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14
Set aside.
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15
In the large mixing bowl with the edamame, add the quinoa, toasted corn, browned tofu cubes, blanched peas, carrot, cucumber, bell pepper, cilantro if using and scallions.
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16
In a small bowl, whisk together the dressing ingredients until well blended,
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17
Pour over the salad, and toss until well combined and evenly coated.
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18
Season with more soy sauce, rice vinegar, hot chili oil and sesame oil to taste.
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19
Serve warm, at room temperature or chilled.
