makes 8 servings as a side, 4-6 for entrée
2 cups whole grain brown rice, cooked according to package instructions and allowed to cool
1- 12 oz. pkg. extra firm tofu cut into 1″ cubes
1 lb. Bok Choy
2 cups shelled Edamame beans (Japanese soy beans)
1 tsp. chopped garlic
1 tbsp. grated fresh ginger
1 1/2 oz. soy sauce
1 1/2 oz. dark sesame oil
2 tbsp. black sesame seeds
1 oz. vegetable oil
Kosher salt and coarse black pepper to taste
Blanch edamame in boiling salted water for 5 minutes; chill under
cold running water. Add edamame to cool, fluffed rice along with
ginger, soy sauce, sesame oil, and sesame seeds.
Trim the greens off the bok choy and shred. Add to the rice. Slice
the white part of the bok choy 1/2″ thick, wash well and pat dry.
Heat vegetable oil in a sauté pan until almost smoking. Stir fry the
bok choy and garlic until just barely tender. Add to the rice.
Carefully mix in the tofu, so as not to break it. Season salad with
salt and pepper to taste. Chill well if serving cold or quickly heat
if serving warm.