Tofu Shimeji and Snow Pea Salad with Sesame Ginger Dressing
Ingredients
- 1 cup plus 2 tablespoons toasted sesame seeds, divided
- 1 cup toasted sesame oil
- ½ cup rice vinegar
- 2 tablespoons soy sauce
- 1½-inch piece ginger, peeled and finely grated (about 1 teaspoon)
- ½ cup plus 2 tablespoons dashi broth (available at japanese markets), divided
- 4 cups snow peas, stems removed
- 3 cups shimeji mushrooms (aka beech mushrooms), spongy base discarded and stems separated (can substitute thinly sliced shiitake mushrooms)
- 10 ounces firm tofu, cut into 1-inch pieces
Instructions
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