The dish above, though, was very light and fresh due to the one-two combo punch of wasabi and ginger in the sauce. I got the recipe for Wasabi Edamame Salad with Spicy Rice Noodles from my Whole Foods iPhone app while shopping - if you have an iPhone, this app is pretty awesome. You can search by course, category (budget, quick, etc.), and diet (vegan), and it certainly comes in handy when you tend to wander the aisles looking for inspiration, as I do. My only critique is that many of the recipes I have tried so far, like the vegan paella, are great basic recipes but tend to be missing a key ingredient, like a protein. So again, I added some baked tofu to this one, and it turned out to be pretty tasty.
The ingredient list may look long, but if you cook Asian food frequently, you probably have most if not all of the sauce ingredients already, like soy sauce, sesame oil, rice vinegar, garlic, ginger, and wasabi paste. You just whisk all the sauce ingredients together, then soak about 10 oz. of rice sticks in hot water for a few minutes until they soften. Drain the rice noodles and then stir-fry them in 2 Tbsp. of oil and 1 tsp. of red pepper flakes. Add about half of the sauce mixture and cook another minute or so.
I will say that the amount of noodles seemed excessive for this recipe. I think you could easily use half the amount of noodles, and make the rest of the recipe as is, and the proportions would be fine. After you cook the noodles, you remove them from a pan and keep them warm. Next you stir-fry one cup each of chopped green onions, carrots, and red bell pepper together with about half of the remaining sauce. After these have cooked, you arrange them on top of the noodles.
Arrange the edamame and tofu on top of the other veggies, sprinkle with some gomasio (black sesame seeds with salt) and serve. If you like wasabi, and that kick that seems to rise from the back to the top of your nose, then you will like this dish.
I also made some Peanut-Tahini Green Tea Noodles the other day after experimenting with my favorite new gadget, a Tofu Xpress. Do you have one of these? All these years of cooking with tofu, I never really bothered to do much more than give a cursory squeeze of the tofu after draining, maybe wrapping some paper towels around it to get a little more liquid out. It never really seemed necessary, and all those instructions about putting the tofu between two pans with a weight on top and so on just seemed like a lot of trouble for no good reason. Anyway, after seeing many ads for it, I decided to get one of these pressers and try it, and at the risk of sounding like I'm on one of those ridiculous infomercials, I can't tell you how amazed I was after using it. It's super easy - you just drop the tofu in and put the lid on top - and it really does make a huge difference in the texture and preparation of tofu.