Name: Edamame with Tofu, Bean Sprouts and Seaweed
Yield: 4
Ingredients: 1/4 c. lightly crumbled wakame seaweed (about 1/4 ounce) -; 1 c. boiling water -; 1 1/2 tsp. sesame seeds -; 1 tbsp. unseasoned rice vinegar -; 1 1/2 tsp. low-sodium soy sauce -; 1 tsp. finely grated fresh ginger -; 1 1/2 tbsp. peanut oil -; 1/2 tsp. Asian sesame oil -; Salt -; Cayenne pepper -; 1/2 lb. extra-firm tofu -; 1 lb. frozen shelled edamame (2 3/4 cups) and thawed -; 1/4 lb. mung bean sprouts (1 1/2 cups) -

Edamame with Tofu, Bean Sprouts and Seaweed

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Ingredients for - Edamame with Tofu, Bean Sprouts and Seaweed

1. 1/4 c. lightly crumbled wakame seaweed (about 1/4 ounce) -

2. 1 c. boiling water -

3. 1 1/2 tsp. sesame seeds -

4. 1 tbsp. unseasoned rice vinegar -

5. 1 1/2 tsp. low-sodium soy sauce -

6. 1 tsp. finely grated fresh ginger -

7. 1 1/2 tbsp. peanut oil -

8. 1/2 tsp. Asian sesame oil -

9. Salt -

10. Cayenne pepper -

11. 1/2 lb. extra-firm tofu -

12. 1 lb. frozen shelled edamame (2 3/4 cups) and thawed -

13. 1/4 lb. mung bean sprouts (1 1/2 cups) -

How to cook deliciously - Edamame with Tofu, Bean Sprouts and Seaweed

1. Stage

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.

2. Stage

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.

3. Stage

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.

4. Stage

Make Ahead: The wakame, sesame seeds and dressing can be prepared through Step 2 up to 4 hours ahead.

5. Stage

Wine Recommendation: 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, such as the 2001 Hermann J. Wiemer Dry Johannisberg Riesling or the 2001 Dr. Konstantin Frank Dry Johannisberg Riesling.