• 1 lb extra-firm tofu
• 1/2 cup mirin (a rice wine that I did not have.. so I used Riesling)
• 3 T soy sauce
• 2 T rice wine vinegar (which I also didn’t have so I used balsamic vinegar)
• 1 T sesame oil (I substituted the next three ingredients for a ginger salad dressing I found and red pepper flakes)
• 2 T Asian chile sauce
• Ginger
• 2 cloves garlic

So clearly I was missing some key ingredients for the marinade.. but I had tofu, so I was determined to make it work. I soaked the tofu in my funky marinade for an hour and then baked it in a 400-degree oven for 20 minutes.

• 2 T sesame oil
• 1 T rice vinegar
• 2 t soy sauce
• 2 C frozen, shelled edamame
• 1 C corn
• 2 T sesame seeds
• Scallions
• Toasted almond slivers

First I whisked together the oil, vinegar and soy sauce, then boiled the edamame and corn together.

After rinsing it in cold water and draining the edamame and corn combo, I mixed it in with the dressing and sprinkled it with sesame seeds, scallions and the almonds. Then I ate it up, packed it up and shared it with my sister during my nephew’s swim practice.

It. Was. Awesome. I highly recommend this crazy concoction.

And now I’m off to study for my last final.

Peace.