© Dana Gallagher
Active Time
15 MIN
Total Time
35 MIN
Serves : 4

Slideshow: More Tofu Recipes

How to Make It

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.

Step 2    

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.

Step 3    

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.

Make Ahead

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.

Suggested Pairing

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.

You May Like