Marinated Asian Tofu & Edamame Salad | One To Nothin'

Marinated Asian Tofu & Edamame Salad


Today I tried out a couple of recipes from my Veganomicon cookbook and they turned out way better than I expected. I knew I wanted to try something new, so I let the book fall open to a page and decided I would make something from that page if I had the ingredients. Luckily I just bought tofu the other day and had enough stuff to try out the Marinated Asian Tofu. Here's what I needed:

  • 1 lb extra-firm tofu
  • 1/2 cup mirin (a rice wine that I did not have.. so I used Riesling)
  • 3 T soy sauce
  • 2 T rice wine vinegar (which I also didn't have so I used balsamic vinegar)
  • 1 T sesame oil (I substituted the next three ingredients for a ginger salad dressing I found and red pepper flakes)
  • 2 T Asian chile sauce
  • Ginger
  • 2 cloves garlic
So clearly I was missing some key ingredients for the marinade.. but I had tofu, so I was determined to make it work. I soaked the tofu in my funky marinade for an hour and then baked it in a 400-degree oven for 20 minutes.


The marinade may have gotten a little burnt, but the tofu still tasted awesome! Then at the suggestion of Veganomicon, I made a corn and edamame-sesame salad. Here's what I used:

  • 2 T sesame oil
  • 1 T rice vinegar
  • 2 t soy sauce
  • 2 C frozen, shelled edamame
  • 1 C corn
  • 2 T sesame seeds
  • Scallions
  • Toasted almond slivers
First I whisked together the oil, vinegar and soy sauce, then boiled the edamame and corn together.


After rinsing it in cold water and draining the edamame and corn combo, I mixed it in with the dressing and sprinkled it with sesame seeds, scallions and the almonds. Then I ate it up, packed it up and shared it with my sister during my nephew's swim practice.


It. Was. Awesome. I highly recommend this crazy concoction.

And now I'm off to study for my last final.

Peace.

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