Ingredients
¼cupwakame seaweed,(about ¼ oz), lightly crumbled
1cupboiling water
1½tspsesame seeds
1tbsprice vinegar,unseasoned
1½tspsoy sauce,low sodium
1tspfresh ginger,finely grated
1½tbsppeanut oil
½tspAsian sesame oil
salt
cayenne pepper
½lbextra firm tofu
1lbfrozen edamame,(2¾ cups), shelled, thawed
¼lbmung bean sprouts,(1½ cups)
Preparation
In a heatproof bowl, cover the wakame with the boiling water and let stand for about 15 minutes until softened. 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.
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.
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. Enjoy!
