ARCHIVE: Seaweed Salad with Bean Sprouts and Tofu

Seaweed salad with bean sprouts and tofu

Prep/cook time: 18 minutes

Serves 8 / Seaweed is a nutrient powerhouse, providing B vitamins and minerals, including iodine. Its unique briny flavor makes it a good partner for tofu, especially with Japanese seasonings such as mirin (a mild, sweet sake), toasted sesame oil , and pickled ginger. Serving tip: This kind of dish is usually served in little bowls; eat it with chopsticks and slurp the sunomono (vinegar) dressing as you go. If you prefer less liquid, lift the mixture out with tongs and place on plates. Leftover tip: You’ll have liquid left over from soaking the sea vegetables; it makes an excellent broth base for miso soup.

1 ounce arame

1/2 ounce wakame

1 pound mung bean sprouts

14 ounces extra-firm fresh tofu

1/4 cup low-sodium, wheat-free tamari

1/4 cup flaxseed oil

1/3 cup brown rice vinegar

2 tablespoons mirin

2 teaspoons toasted sesame oil

2 small bunches scallions, diagonally sliced

1/3 cup sliced pickled (sushi) ginger, drained well and coarsely chopped

Toasted sesame seeds, for garnish

1. Place arame and wakame in a deep bowl and cover with hot water.

2. Bring a large pot of water to a boil and drop in bean sprouts. Immediately drain and rinse sprouts under cold water. Drain thoroughly.

3. Cut tofu into 3/8-inch cubes.

4. Drain seaweed thoroughly, reserving 1/4 cup of the soaking liquid. In a large bowl, combine reserved soaking liquid, tamari, oil, vinegar, mirin, and toasted sesame oil. Whisk until emulsified. Add bean sprouts, tofu, scallions, and ginger; toss well. Serve in bowls, garnished with sesame seeds.

PER SERVING: 179 cal, 53% fat cal, 11g fat, 1g sat fat, 0mg chol, 8g protein, 13g carb, 5g fiber, 559mg sodium

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