Tofu edamame salad

Lunch Option

Tofu edamame salad

Lunch just got more interesting. This colorful soy duo is packed with protein and flavor. I have added some baby corn, red pepper, celery for crunch, carrots and leeks to this salad. You can add anything you like. Cucumber would be great here as well. Serve it warm or at room temp. Everyone in my house loved it. Packs very well for both school and work lunch.  

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

1. Drain out all the liquid from tofu by squeezing it between paper towel or a clean dish towel. Cut into bite size pieces.
2. Heat a non stick pan to medium heat and spray with some oil. Add tofu and brown them slightly on both sides. Keep aside.
3. Cook edamame in boiling water till cooked through(do not overcook to a soft pulpy state, keep it tender firm).
4. 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. 
5. Sprinkle with sesame seeds. You can also add some roasted crushed peanuts. I avoided it as this was being packed for school.
6. Can be eaten at room temperature or warm. 

Tofu edamame salad