How To Make Edamame with Tofu, Bean Sprouts and Seaweed
This protein-filled edamame salad is packed with firm tofu, crisp bean sprouts, and melt-in-your-mouth crunchy seaweed for a uniquely tasteful dish!
Serves:
Ingredients
- ¼cupwakame seaweed,(about ¼ oz), lightly crumbled
- 1cupboiling water
- 1½tspsesame seeds
- 1tbsprice vinegar,unseasoned
- 1½tspsoy sauce,low sodium
- 1tspfresh ginger,finely grated
- 1½tbsppeanut oil
- ½tspAsian sesame oil
- salt
- cayenne pepper
- ½lbextra firm tofu
- 1lbfrozen edamame,(2¾ cups), shelled, thawed
- ¼lbmung bean sprouts,(1½ cups)
Instructions
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In a heatproof bowl, cover the wakame with the boiling water and let stand for about 15 minutes until softened. Drain the wakame and press to remove any excess water.
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Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes.
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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.
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Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate.
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Add the edamame, bean sprouts and wakame to the dressing and toss to coat. Fold in the tofu.
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Transfer to a serving bowl, sprinkle with the sesame seeds and serve. Enjoy!
Recipe Notes
Nutrition
- Calories: 275.50kcal
- Fat: 16.57g
- Saturated Fat: 1.75g
- Monounsaturated Fat: 3.87g
- Polyunsaturated Fat: 4.92g
- Carbohydrates: 14.54g
- Fiber: 7.43g
- Sugar: 4.03g
- Protein: 22.09g
- Sodium: 641.04mg
- Calcium: 476.50mg
- Potassium: 757.16mg
- Iron: 4.45mg
- Vitamin A: 13.28µg
- Vitamin C: 16.83mg
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