Saturday, May 14, 2011

Edamamole & tofu sandwiches

1 pack firm tofu
1/2 pack edamame (thawed & steamed)
Red chiles
3-4 garlic cloves
1 teaspoon ginger
Vegetable oil (best with sesame or peanut oil)
Thai red curry paste
Low sodium soy sauce
Sliced mushrooms
Baby Spinach

- mix/whisk 2 tablespoons of thai red curry paste, 2 ground garlic cloves, 1 teaspoon oil, 1 tablespoon vinegar , juice of 1/2 lemon, salt and black pepper ....once thoroughly mixed, add in tofu blocks and coat tofu ; put aside for 1 hour to marinate or use right away
- in a skillet, heat 1 tablespoon of oil, and add mushrooms,cover with lid and cook until tender, remove from pan and put aside to cool
- in the same skillet, add 2 tablespoons of oil and add curried-tofu.., turn heat down and cook to desired consistency ( I like it lightly golden)
- while tofu is cooking, add edamame, rest of the garlic, Ginger, salt, black pepper, juice of half lemon, into a blender .,.. Blend until smooth and almost creamy... May need to add 1-2 tablespoon water
- now build your sandwich: layer Edamamole, top with spinach/mushroom/onion salad, tofu... Enjoy
- I tried French rolls for the exchange, next time will try something less-"bready" like soft flat pitas or indian naan
- finally, build your sandwiches in your fav rolls... For this exchange, I used French rolls and that didn't taste as well as I thought it would. Next time I might try, square cut slices of flat bread (soft pita or indian naan)
- in a salad bowl, toss spinach, mushrooms, and onions
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