Frozen edamame (soybeans)
(shelled, thawed and drained)
1 1/2 tsp minced
Ginger root
(divided)
1 tsp
Honey
(for dressing)
1/4 cup
Mayonnaise
(for dressing)
1 tbsp
Mirin
2 tbsp
Peanut oil
(for dressing)
2 tbsp
Rice vinegar
(for rice)
1/4 cup
Rice wine vinegar
(for dressing)
1 sheet
Seaweed, nori
(cut into thin strips)
1/2 tsp
Sesame oil
1 tsp
Sesame seeds
(toasted)
2 tbsp
Soy sauce
(for dressing)
2 tsp
Soy sauce
(for rice)
2 tbsp
Soy sauce
1 tbsp
Granulated sugar
(for rice)
341 gm
Tofu, regular, firm
(pressed dry between papper towels, cut into 3/4 inch strips)
1 tsp
Wasabi paste
(for dressing)
2 3/4 cup
Water
(for rice)
Instructions
Place tofu in a medium bowl and toss with soy sauce, mirin, ginger and sesame oil. Set aside to marinate for 30 minutes.
For the rice: In a fine-mesh strainer, rinse the rice until the water runs clear. Combine rice and water in a medium saucepan. Bring to a simmer, then cover and cook over low heat for 40 minutes. Remove from heat and let steam covered for 5 minutes. Spread rice on a baking sheet. In a small bowl whisk rice vinegar, sugar and soy sauce sprinkle vinegar mixture over the rice let cool.
Preheat oven to 400ºF. Line a baking sheet with parchment paper and place tofu in a single layer. Bake for 10 minutes, turn tofu and continue to bake 5 minutes more until golden. Remove from oven and set aside.
For the Ginger Wasabi dressing: Using a blender, combine rice vinegar, mayonnaise, peanut oil, soy sauce, wasabi paste, honey and ginger until well combined.
To assemble salad, use 6 individual serving bowls. Place rice in the bottom of each. Add tofu, cucumber, carrots, edamame and avocado. Generously drizzle each bowl with dressing and sprinkle with sesame seeds and nori strips to garnish.
