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Edamame Tofu Salad with Sesame Chile Dressing

This well-balanced composed vegetarian salad is refreshing, colorful, and (most important) beautiful.

4 ounces soba noodles, cooked
1 pound firm tofu, cut in cubes, marinated and fried (Fried Tofu video)
2 cups shelled edamame
1 -2 cups shredded cabbage
2 carrots, grated
Dressing:
2 tablespoons soy sauce
2 tablespoons apple cider vinegar
2 cloves garlic, pressed
5 teaspoons sugar
2 tablespoons mirin (or sake)
1 teaspoon grated ginger
2 teaspoons chili sauce (Thai )
¼ cup olive oil
2 tablespoons hot pepper sesame oil

Garnish:
¼ cup toasted sesame seeds

Prepare salad ingredient:
  • cook soba noodles in boiling water 7-8 minutes and drain
  • fry tofu (see Fried Tofu video)
  • blanch edamame 3 minutes then salt
  • cut vegetables per directions.
Combine all the dressing ingredients except oils in a small bowl.  Drizzle olive oil and sesame oil in slowly and whisk well to incorporate. Dress cooked soba noodles with 2 tablespoons of the dressing while still warm.

Arrange noodles, tofu, edamame, carrots and cabbage in separate piles on a large serving platter.  Garnish noodles with the sesame seeds.  Put dressing in a small pitcher.  Let diners arrange foods on their plates to their preference and dress individually.

Preparation time: 20  minutes
Serves 4
 
C. Lair, copyright 2009

1 Comments:

Kay
Wow, this has everything my 3 year old loves in it! This is going on this weekend's meal list. Thank you for this tasty and beautiful meal.
August 14, 2009, 12:20 pm

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