Edamame With Tofu, Bean Sprouts And Seaweed Recipe

Name: Edamame With Tofu, Bean Sprouts And Seaweed
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce); 1 cup boiling water; 1 1/2 teaspoons sesame seeds; 1 tablespoon unseasoned rice vinegar; 1 1/2 teaspoons low-sodium soy sauce; 1 teaspoon finely grated fresh ginger; 1 1/2 tablespoons peanut oil; 1/2 teaspoon Asian sesame oil; Salt; Cayenne pepper; 1/2 pound extra-firm tofu, cut into 1/2-inch dice; 1 pound frozen shelled edamame (2 3/4 cups)-thawed, rinsed and patted dry; 1/4 pound mung bean sprouts (1 1/2 cups), both ends trimmed

Servings: persons

1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce)
1 cup boiling water
1 1/2 teaspoons sesame seeds
1 tablespoon unseasoned rice vinegar
1 1/2 teaspoons low-sodium soy sauce
1 teaspoon finely grated fresh ginger
1 1/2 tablespoons peanut oil
1/2 teaspoon Asian sesame oil
Salt
Cayenne pepper
1/2 pound extra-firm tofu, cut into 1/2-inch dice
1 pound frozen shelled edamame (2 3/4 cups)-thawed, rinsed and patted dry
1/4 pound mung bean sprouts (1 1/2 cups), both ends trimmed

1
In a heatproof bowl, cover the wakame with the boiling water and let stand until softened, about 15 minutes. Drain the wakame and press to remove any excess water.
2
Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes. In a medium bowl, whisk the rice vinegar with the soy sauce and ginger. Whisk in the peanut and sesame oils. Season with salt and cayenne.
3
Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate. Add the edamame, bean sprouts and wakame to the dressing and toss to coat. Fold in the tofu. Transfer to a serving bowl, sprinkle with the sesame seeds and serve.
4
Make Ahead: The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.
5
Wine Recommendation: A fruity Riesling will provide a refreshing contrast to the salty seaweed and Asian flavorings in this salad. Look for one from New York's Finger Lakes region, such as the 2001 Hermann J. Wiemer Dry Johannisberg Riesling or the 2001 Dr. Konstantin Frank Dry Johannisberg Riesling.
6
Notes: One Serving: 294 calories, 1 gm total fat, 8 gm saturated fat, 17 gm carb.

581

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 13 ingredients. The key ingredients include: 1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce), 1 cup boiling water, 1 1/2 teaspoons sesame seeds, 1 tablespoon unseasoned rice vinegar, and more.

Yes, Edamame With Tofu, Bean Sprouts And Seaweed falls under the Vegetarian category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Edamame With Tofu, Bean Sprouts And Seaweed

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