Edamame With Tofu Bean Sprouts And Seaweed Recipes
SPICY TOFU AND EDAMAME BEANS
Steps:
- To make the bean curd: Heat the groundnut oil in a large flat-bottomed pan over a medium heat. Add the bean curd, and cook for 2 minutes. Add the light soy sauce and cook until the sauce has reduced and the bean curd is browned on one side. Using a small palette knife or fork, lift and turn each piece, careful not to break the bean curd. Cook just to color the second side.
- Add the dark soy sauce, and vinegar, and cook until the liquid has reduced by half. Season the dish with the dried chile flakes. Transfer the bean curd to a serving plate and set aside.
- To make the edamame: Reheat the pan and add the groundnut oil. Stir-fry the chile for a few seconds, and then add the edamame beans. Add a sprinkle of water to help create steam, and cook for less than 1 minute. Season the edamame with the light soy sauce, and vinegar, then stir in the chopped cilantro.
- To serve, pour the edamame beans over the bean curd and serve immediately. For a fuller meal, serve with steamed rice.
Nutrition Facts : Calories 223 calorie, Fat 16 grams, SaturatedFat 2 grams, Cholesterol 0 milligrams, Sodium 510 milligrams, Carbohydrate 8 grams, Fiber 2 grams, Protein 13 grams, Sugar 3 grams
EDAMAME WITH TOFU, BEAN SPROUTS AND SEAWEED
Food & Wine, JANUARY 2003 "Wine Recommendation: A fruity Riesling will provide a refreshing contrast to the salty seaweed and Asian flavorings in this salad"
Provided by dicentra
Categories Vegetable
Time 20m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- 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.
- 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.
- 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.
- Make Ahead: The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.
Nutrition Facts : Calories 97.3, Fat 8.6, SaturatedFat 1.5, Sodium 74.4, Carbohydrate 1.5, Fiber 0.7, Sugar 0.4, Protein 5
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- 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.
- 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.
- 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.
- Make Ahead: The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.
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