- 1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce)
- 1 cup boiling water
- 1 1/2 teaspoons sesame seeds
- 1 tablespoon unseasoned rice vinegar
- 1 1/2 teaspoons low-sodium soy sauce
- 1 teaspoon finely grated fresh ginger
- 1 1/2 tablespoons peanut oil
- 1/2 teaspoon Asian sesame oil
- Cayenne pepper
- 1/2 pound extra-firm tofu, cut into 1/2-inch dice
- 1 pound frozen shelled edamame (2 3/4 cups)—thawed, rinsed and patted dry
- 1/4 pound mung bean sprouts (1 1/2 cups), both ends trimmed
How to make this recipe
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. 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.
The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.
One Serving 294 calories, 16.1 gm total fat, 1.8 gm saturated fat, 17 gm carb.
A fruity Riesling will provide a refreshing contrast to the salty seaweed and Asian flavorings in this salad. Look for one from New York's Finger Lakes region.