- 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
- 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.