Edamame With Tofu Bean Sprouts And Seaweed
Ingredients
- 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
- Salt
- 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
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