Edamame Salad with Tofu, Bean Sprouts and Seaweed Recipe

Edamame Salad with Tofu, Bean Sprouts and Seaweed Recipe

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!

Preparation: 10 minutes
Cooking: 25 minutes
Stand Time: 15 minutes
Total: 50 minutes

Serves:

Ingredients

  • ¼cupwakame seaweed,(about ¼ oz), lightly crumbled
  • 1cupboiling water
  • tspsesame seeds
  • 1tbsprice vinegar,unseasoned
  • tspsoy sauce,low sodium
  • 1tspfresh ginger,finely grated
  • tbsppeanut oil
  • ½tspAsian sesame oil
  • salt
  • cayenne pepper
  • ½lbextra firm tofu
  • 1lbfrozen edamame,(2¾ cups), shelled, thawed
  • ¼lbmung bean sprouts,(1½ cups)

Instructions

  1. 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.

  2. Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes.

  3. 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.

  4. Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate.

  5. Add the edamame, bean sprouts and wakame to the dressing and toss to coat. Fold in the tofu.

  6. 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
Chat Bubble Icon Share your own special recipe
Submit Your Own Recipe

Have your own special recipe to share? Submit Your Recipe Today!

Comments

    Leave a comment

    Replying to