edamame and tofu skin

 http://www.foodmayhem.com/2010/08/soy-beans-snow-cabbage-tofu-skin-ribbons.html
http://albanyeats.blogspot.com/2011/03/salted-vegetable-with-soy-bean-skin.html

Soy Beans, Snow Cabbage, and Tofu Skin Ribbons
~4 servings

• 1/2 (9 oz) package tofu skin
• 1 tablespoon baking soda
• 1/2 tablespoon vegetable oil
• 1 cup salt preserved snow cabbage (or mustard greens)
• 1/2 tablespoon mushroom bouillon
• 1/2 cup frozen soy beans (edamame)
• 1/2 tablespoon cornstarch

Instructions -
1. Submerge tofu skin in warm water with baking soda for 30 minutes. Drain and wash tofu skin and submerge in clean warm water for 10 minutes.

2. Drain tofu skin and cut into ribbons. Set aside.

3. Heat oil on medium high heat in a large non-stick pan. Add salt preserved snow cabbage. Stir for 20 seconds. Add 1 cup water and tofu skin ribbons. Stir in mushroom bouillon and wait till it comes to a boil.

4. Add soy beans.

5. Make a slurry by stirring together cornstarch with 2 tablespoons water. Stir into the dish slowly. When soy beans are warmed through, the dish is ready. Serve immediately.