Ingredients
- 1/4 ounce seaweed (1/4 cup lightly crumbled wakame seaweed)
- 1 cup water (boiling)
- 1 1/2 teaspoons sesame seeds
- 1 tablespoon rice vinegar (unseasoned)
- 1 1/2 teaspoons soy sauce
- 1 teaspoon gingerroot, finely grated
- 1 1/2 tablespoons oil (peanut oil)
- 1/2 teaspoon sesame oil (toasted)
- 1/32 teaspoon salt (to taste)
- 1/32 teaspoon cayenne pepper (to taste)
- 1/2 pound tofu (extra-firm tofu, cut into 1/2-inch dice)
- 1 pound edamame (shelled, 2 3/4 cups, frozen thawed, rinsed and patted dry)
- 1/4 pound bean sprouts (1 1/2 cups, both ends trimmed)
How to Make
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Step 1: 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.
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Step 2: Toast the sesame seeds in a small skillet over moderate heat, stirring, for 3 minutes. Set aside.
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Step 3: 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.
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Step 4: Add the tofu to the dressing and let stand for 5 minutes. Transfer the tofu to a small plate.
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Step 5: 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.
We hope you enjoy this recipe!
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