July 12, 2016
Salads, Beans, Tofu/Soy,
Bean Sprouts, Japanese, Budget-Friendly, Easy/Beginner Cooking, Quick Meals, Weeknight Meals, Hand Mix/Whisk, Stove Top, Gluten-Free, Low Cholesterol, No Eggs, Non-Dairy, Vegetarian, Kosher Dairy more
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"A fresh salad with some of my favorite tastes! From Food & Wine. Posted as written, but I leave out the cayenne."
In a heatproof bowl, cover the wakame with the boiling water and let stand until softened, about 15 minutes. Drain the wakame and press to remove any excess water.
Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes. Set aside.
In a medium bowl, whisk the rice vinegar with the soy sauce and ginger. Whisk in the peanut and sesame oils. Season with salt and cayenne to taste.
Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate.
Add the edamame, bean sprouts and wakame to the dressing and toss to coat. Fold in the tofu. Transfer to a serving bowl, sprinkle with the sesame seeds and serve.
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