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Pan-fried Tofu & Edamame Salad with Wasabi Dressing

Let your taste buds be tantalized by the incredible combination of tofu and edamame, topped off with a zingy wasabi dressing.
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Prep Time 15 mins
Cook Time 25 mins
Total Time 40 mins
Course Appetizer
Servings 2 servings
Calories 532 kcal

Ingredients
  

  • 3 tbsp of toasted sesame seeds
  • 1 tbsp vegetable oil for pan frying tofu
  • 14 oz 1 block extra firm tofu – cut into 1/2 inch cubes
  • 1/4 tsp of Season with Spice’s finely ground white pepper
  • 1 cup pre-cooked & shelled edamame
  • 1 medium carrot – shredded
  • 1 medium cucumber – shredded
  • 3 spring onion – chopped
  • Soba Noodles as a side

For the wasabi dressing:

  • 3 tsp of Wasabi Powder – add water to make paste
  • 1 tbsp grapeseed/sunflower oil
  • 1/3 cup of low sodium light soy sauce
  • 1 tbsp mirin or rice vinegar
  • 1 tbsp toasted sesame oil
  • 1 tbsp lemon juice

Instructions
 

For the wasabi dressing:

  • In a small bowl, combine wasabi powder with water to form a thick paste. Add the rest of the wasabi dressing ingredients and whisk to combine.

For the toasted sesame seeds:

  • Place the white sesame seeds into a dry frying pan or heavy skillet, and heat over medium fire. Stir frequently until the seeds are fragrant and golden. Remove and set aside.

For the fried tofu:

  • Pat the tofu dry and cut into cubes. Heat oil in the pan or skillet over medium high heat. Add tofu and cook on one side for about 3-4 minutes until edges are browned and firm. Then turn over to another side and cook for another few minutes, until edges are golden. Sprinkle in the ground white pepper toward the end of the cooking process.

For the salad:

  • Place the tofu in a large bowl, and add in the edamame, shredded carrots, cucumber and spring onion. Toss everything together with the wasabi dressing and then top with the toasted sesame seeds. Serve at room temperature or chilled.

Notes

- If you’re having this for dinner, try adding in a small salmon fillet, baked with a light marinade of lemon and pepper. And enjoy the salad with a side of soba noodles.
- In addition to toasted sesame seeds, try tossing in some shredded nori seaweed for a really nice crunch and added flavor.
- Because this salad can be enjoyed at room temperature or cold, I typically prepare it the night before for our lunch the next day. You can also make a bigger batch and have it over 2-3 meals. It will keep well in the fridge for a few days.

Nutrition

Serving: 150gCalories: 532kcalCarbohydrates: 28gProtein: 31gFat: 35gSaturated Fat: 5gPolyunsaturated Fat: 18gMonounsaturated Fat: 9gTrans Fat: 1gSodium: 2383mgPotassium: 1149mgFiber: 8gSugar: 10gVitamin A: 5385IUVitamin C: 18mgCalcium: 281mgIron: 7mg
Keyword salad, tofu
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