Best Sesame Beef And Tofu With Edamame Salad Recipes

Asian Edamame and Tofu Chopped Salad image

Yield 4 to 6 servings

Number Of Ingredients 11

1 cup frozen edamame, thawed
1/4 cup pine nuts
1 small zucchini, cut into 1/4-inch dice (about 1 cup)
1 small red or orange bell pepper, cut into 1/4-inch dice
2 large celery stalks, cut into 1/4-inch dice
4 to 5 ounces baked tofu, cut into 1/4-inch dice
1/4 cup thinly sliced scallions, green parts only
2 tablespoons olive oil
2 teaspoons dark sesame oil
2 tablespoons rice vinegar
Salt and freshly ground pepper to taste

Steps:

Cook the edamame according to package directions, then drain and rinse in a colander until cool.
Toast the pine nuts in a small, dry skillet over medium heat until golden.
Combine the edamame and pine nuts with the remaining ingredients in a serving bowl and toss together. Serve at once.
menu suggestions
See the menu with Tomato-Coconut Soup (page 39). Complete the meal with store-bought vegan spring rolls or corn on the cob.
This teams nicely with Gingery Rice with Sweet Potatoes and Peas (page 88). Add a simple salad of greens and tomatoes or any of the Recipe Not Required mixed greens salads (page 192).
To complete the meal with no additional recipes, make one of the Asian-style noodle side dishes under Easy Ways to Dress Up Pasta and Noodle Side Dishes (page 121). Add a platter of cherry tomatoes, baby corn, and sliced cucumbers.
nutrition information
Calories: 330
Total Fat: 25g
Protein: 17g
Carbohydrates: 14g
Fiber: 4g
Sodium: 160mg

Sesame Tofu Salad image

Provided by Ree Drummond : Food Network

Categories main-dish

Time 1h30m

Yield 2 to 4 servings

Number Of Ingredients 14

1/4 cup low-sodium soy sauce
1/4 cup rice wine vinegar, plus more if needed
2 tablespoons minced fresh ginger
2 tablespoons brown sugar, plus more if needed
3/4 teaspoon toasted sesame oil
Pinch red pepper flakes
2 cloves garlic, minced
2/3 cup plus 2 tablespoons olive oil
One 14-ounce package extra-firm tofu, cut into cubes
2 tablespoons sesame seeds
One 10-ounce package mixed greens
1 cup red grape tomatoes, halved
1/2 red onion, very thinly sliced
One 11-ounce can mandarin oranges, drained

Steps:

To make the dressing: Put the soy sauce, vinegar, ginger, brown sugar, sesame oil, red pepper flakes, garlic and 2/3 cup of the olive oil into a blender. Blend until completely emulsified. Taste the dressing and adjust to your taste, adding more vinegar or sugar as needed. Pour half of the dressing into a jar and refrigerate for the salad.
Put the tofu cubes into a bowl and pour over the remaining dressing. Cover and refrigerate for at least an hour.
Remove the tofu from the dressing and pat dry. Heat the remaining 2 tablespoons olive oil in a nonstick skillet over medium-high heat. Cook the tofu on all sides until nicely browned and crisp, about 10 minutes. Toss in the sesame seeds and cook for another minute. Remove to a paper towel-lined plate.
To assemble the salad, put the mixed greens, halved tomatoes and sliced onion in a large bowl. Pour on half the remaining dressing, reserving the rest for later use. Toss to coat. Arrange the tofu and mandarin oranges all over the greens. Serve immediately.