"She'd spent so much time away from home that home felt strange now, and she did, too."
- This Life Undone
We're back from Seattle! As always when we travel, I've returned with a million new recipe ideas inspired by our trip. You guys already know I'm a huge poke fan (see: vegetarian poke bowl with gochujang tofu), so it'll come as no surprise that we're dishing up this half-Asian, half-Hawaiian, poke-inspired salad. We're using brown rice and mixed greens for the base, then adding in things like tofu, edamame, fresh mango and an easy spicy mayo.
A few notes. Pickled ginger is my life. I love it and want it and can't get enough of it. There's a good chance you can find pickled ginger in your grocery in the Asian section (it'll come in a jar, un-refrigerated), but if you can't find it, you can always mince fresh ginger and add that instead.
Edamame can be tricky. You buy it frozen and already deshelled, but you'll still need to cook it before eating. Do not overcook your edamame. It quickly becomes dry and the texture gets weird. I've tried the boiling method, but I've found the best way to cook edamame is to pour it into a bowl and microwave it for three minutes. It should retain it's crunch, but it'll be cooked fully through.
If you're not a huge tofu fan, of course you can leave it out. Some good substitutes might be cooked salmon, shrimp or tempeh.
Asian Salad with Tofu, Edamame and Spicy Mayo Dressing