Lunch Option
Tofu edamame salad |
Ingredients: (Serves 4)
350 gm extra firm tofu (1 package)
2 cups edamame
1 can baby corn, drained and quartered
1 large red pepper, chopped to bite size pieces
2 carrots, grated
4 celery stalks, chopped
1/2 stalk of leek, finely shredded
Black sesame seeds
Dressing (Blend all together)
2 tbsp sesame oil
2 tbsp soy sauce or to taste
1 tbsp rice wine vinegar
Hot chili sauce to taste or crushed red chili flakes
2 tbsp maple syrup
2-3 cloves garlic grated
1 inch ginger grated
- Drain out all the liquid from tofu by squeezing it between paper towel or a clean dish towel. Cut into bite size pieces.
- Heat a non stick pan to medium heat and spray with some oil. Add tofu and brown them slightly on both sides. Keep aside.
- Cook edamame in boiling water till cooked through(do not overcook to a soft pulpy state, keep it tender firm).
- Now take all the ingredients in a large bowl. Add the dressing and mix well. You can add more or less of everything in the dressing as per your taste.
- Sprinkle with sesame seeds. You can also add some roasted crushed peanuts. I avoided it as this was being packed for school.
- Can be eaten at room temperature or warm.
Tofu edamame salad |