Edamame with Tofu, Bean Sprouts and Seaweed

Name: Edamame with Tofu, Bean Sprouts and Seaweed
Prep time: 35 min
Cook time: 35 min
Total time: 35 min
Yield: 4
Cuisine: Global
Ingredients: 4 servings Cayenne pepper; 651 milliliters pound frozen shelled edamame —thawed, rinsed and patted dry; 227 grams extra-firm tofu, cut into 1/2-inch dice; 1 teaspoon finely grated fresh ginger; 2 teaspoons low-sodium soy sauce; 355 milliliters 1/4 pound mung bean sprouts , both ends trimmed; 2 Tbsps peanut oil; 4 servings Salt; 1 teaspoons Asian sesame oil; 2 teaspoons sesame seeds; 1 Tbsp unseasoned rice vinegar; 7 grams 1/4 cup lightly crumbled wakame seaweed (about; 237 milliliters boiling water

Edamame with Tofu, Bean Sprouts and Seaweed might be just the main course you are searching for. This recipe covers 21% of your daily requirements of vitamins and minerals. This recipe makes 4 servings with 241 calories, 17g of protein, and 14g of fat each. Head to the store and pick up sesame seeds, ginger, soy sauce, and a few other things to make it today. To use up the extra firm tofu you could follow this main course with the Vegan Soft Sugar Cookies as a dessert. From preparation to the plate, this recipe takes about 35 minutes.

Instructions

In a heatproof bowl, cover the wakame with the boiling water and let stand until softened, about 15 minutes.

Ingredients you will need

Wakame

Water

Equipment you will use

Bowl

Drain the wakame and press to remove any excess water.

Ingredients you will need

Wakame

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.

Ingredients you will need

Rice Vinegar