Photo: Alison Gootee
Serves 4
Ingredients
3 Tbsp. molasses
1 Tbsp. plus 1 tsp. Dijon mustard
2 1/2 Tbsp. apple cider vinegar
2 1/2 Tbsp. soy sauce
1 Tbsp. plus 1 tsp. toasted sesame oil
1/4 tsp. crushed red pepper flakes
1/2 tsp. salt
1 cup frozen edamame, shelled
1/2 pound angel-hair pasta
1 red bell pepper, cut into thin strips
2â„3 cup cucumber (4 ounces), peeled, seeded and cut into half-moons
2â„3 cup cubed firm tofu (4 ounces)
4 scallions, sliced
2 Tbsp. toasted sesame seeds
Directions
Total time: 25 minutes
In a small bowl, whisk the molasses, Dijon mustard, vinegar, soy sauce, sesame oil, crushed red pepper flakes and salt.
In a large pot of salted water, boil the edamame until crisp-tender, about 4 minutes. With a slotted spoon, transfer edamame to a bowl; set aside. Add the pasta to boiling water and cook until al dente, about 2 minutes. Rinse with water until cool; drain. In a large bowl, toss noodles with sesame dressing.
Add red bell pepper, cucumber, tofu, scallions and reserved edamame. Toss, divide among 4 plates, sprinkle with sesame seeds and serve.
Ingredients
Directions
Total time: 25 minutes
In a small bowl, whisk the molasses, Dijon mustard, vinegar, soy sauce, sesame oil, crushed red pepper flakes and salt.
In a large pot of salted water, boil the edamame until crisp-tender, about 4 minutes. With a slotted spoon, transfer edamame to a bowl; set aside. Add the pasta to boiling water and cook until al dente, about 2 minutes. Rinse with water until cool; drain. In a large bowl, toss noodles with sesame dressing.
Add red bell pepper, cucumber, tofu, scallions and reserved edamame. Toss, divide among 4 plates, sprinkle with sesame seeds and serve.
From the March 2015 issue of O, The Oprah Magazine
