March 20, 2013
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I always come home for lunch. I got into this habit when I got my puppy Keeleigh in December who had to be let out every few hours. She’s 6 months old now and house trained. She no longer has to be in a crate while we’re gone and can be left inside for extended periods of time. But still I’ve continued to come home in the middle of the day. I like it and it gives me the opportunity to make something yummy for lunch without trying to pack it into plastic containers to bring with me.
This salad is a favorite of mine. It’s full of Asian flavors with tofu, edamame and soy ginger dressing. It’s light but still fills me up with the protein in the tofu and edamame. Joe isn’t a huge fan of tofu (except for this fantastic sesame tofu) which makes lunch the perfect time to cook some up for myself.
Tofu Edamame Salad with Soy Dressing
- 3 ounces extra firm tofu, pressed
- 2 teaspoons cornstarch
- 1 teaspoon vegetable oil
- ¼ cup frozen shelled edamame, boiled or steamed
- salad greens, washed and dried
- 1 clove garlic, minced
- ¼ cup olive oil
- 2 ½ tablespoons soy sauce
- 2 tablespoons rice vinegar
- ½ teaspoon brown sugar
- ½ teaspoon sesame seeds (optional)
Cut the pressed tofu into ½ inch cubes and toss with cornstarch. Heat oil over medium high heat. Once oil is hot add the tofu. Cook the tofu for a couple minutes on each side until all sides are golden.
While the tofu cooks (or before), put all the dressing ingredients in a small jar and shake vigorously until combined. You could also whisk the ingredients together in a small bowl. I like using a small jar because it makes storing the leftovers in the fridge easy.
Remove the tofu from skillet and toss with the cooked edamame and about a tablespoon of the dressing. Serve tofu and edamame over salad greens and add additional dressing as needed.
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