You could actually serve this without the lettuce – salads composed entirely of beans are very popular. My mom makes a really good one with black beans and scallions and a host of spices and things… I know there’s cilantro I should ask for the recipe.
It turns out that this weekend will not be that great, weatherwise, so it’s lucky that Bobby’s going to come next weekend instead! We were planning to visit Sunnyvale Art Institute’s campus (I’m thinking of cooking classes) and I want to see it in the sun. Roommate P just left his job and is also thinking of taking classes there. I think it would be exciting. They have a variety of classes, and though it’s expensive, I think I’d benefit from some of them. The Asian cooking class sounds especially interesting. This bean salad is slightly Asian – edamame, rice vinegar, sesame oil… Try it out!
zest of 1/2 lemon
juice of 1/2 lemon
1 tablespoon rice vinegar
2 teaspoons sesame oil
1 garlic clove, crushed and minced
1 teaspoon sugar
salt and pepper, to taste
6 ounces tofu, chopped in cubes
1-2 teaspoons sesame oil, for sauteing
dash of paprika
1 cup edamame beans (I used frozen; boil for 3 minutes, then drain)
2 scallions, sliced
1/2 head of lettuce, chopped
1. Soak the lemon zest in hot water for 2-3 minutes. Drain and mix with the lemon juice, vinegar, oil, garlic, sugar, salt and pepper.
2. Saute the tofu in the sesame oil for 2 minutes over medium heat with a dash of paprika.
3. Mix together the edamame, scallions, and lettuce. Mix in the dressing. Top with the sauteed tofu and serve.