Grilled Tofu and Asian Slaw Salad with Edamame

With Sesame Ginger Dressing, Napa Cabbage, Cilantro and Peanuts

© Renee Shelton

Apr 21, 2009

Eating soy products is a great way to add quality fiber, iron and protein into a diet. Tofu is processed from soy milk and edamame is the actual soy beans still in the pods themselves. According to the USDA Nutritional Database, a 100 gram serving of firm tofu (about 3.75 oz.) contains under 9 grams of fat and about 15 grams of protein. A 1/4 cup serving of shelled edamame contains about 2 grams of fat and 4 grams of protein.

Here is recipe using both of these soy products, tofu for the main ‘entrée’ and endamame for color and texture for the salad. Use dark sesame oil for this recipe along with fresh gingerroot. Both the marinade and the dressing may be made 1 day in advance and stored in the refrigerator until preparation time, just whisk well before use as the oil may solidify a bit. This recipe makes about 4 servings, depending on meal size served.

Grilled Tofu with Asian Slaw, Edamame and Peanuts with Sesame Ginger Dressing

Grilled Tofu Ingredients

• 14-16 oz. block of firm tofu, cut into 1/2 inch slices
• 3 Tbsp peanut oil
• 3 Tbsp reduced sodium soy sauce
• 2 Tbsp sherry vinegar
• 2 Tbsp rice vinegar

1. Whisk the peanut oil, soy sauce, sherry vinegar and rice vinegar together in a bowl.
2. In a large casserole or other shallow dish, pour the marinade over the tofu slices. Turn over to get some of the marinade over all the slices. Place in the refrigerator for about 3 hours, turning about 4-6 more times.
3. Brush an indoor grill lightly with a nonstick spray and heat up to high (or sear). Lift each slice of tofu out of marinade to briefly drain and arrange on grill. Grill for about 3 minutes, then turn over to cook another 4 minutes more. Remove from grill, and serve with the slaw and sesame dressing.

• 4 mounded cups Napa cabbage, sliced thin (about 3/4 average head)
• 1 cup fresh mung bean sprouts
• 2 whole green onions, cut on bias both green and white parts
• 1/2 c cilantro, rinsed well and chopped
• 2/3 c edamame, cooked and shelled
• 1/4 c dry roasted peanuts
• 3 Tbsp sherry vinegar
• 2 Tbsp rice vinegar
• 2 Tbsp dark sesame oil
• 2 Tbsp peanut oil
• 4 tsp reduced sodium soy sauce
• 1 Tbsp sugar
• 1/2 tsp freshly grated peeled gingerroot
• Pinch of white pepper

1. Combine the sliced cabbage, bean sprouts, green onion, cilantro, edamame and peanuts in a large mixing bowl. Toss well to incorporate ingredients.
2. In a small mixing bowl, whisk the sherry vinegar, rice vinegar, dark sesame oil, peanut oil, soy sauce, sugar and grated gingerroot together. Add in a pinch of white pepper to taste.
3. Pour over the salad ingredients and toss well to coat the slaw. Serve with the grilled tofu.

USDA Food Search Program

Grilled Tofu with Asian Salad

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