Seaweed Salad with Bean Sprouts and Tofu
Servings Prep Time
8people 9minutes
Cook Time
9minutes
Servings Prep Time
8people 9minutes
Cook Time
9minutes
Ingredients
  • 1ounce arame
  • 1pound mung bean sprouts
  • 14ounces extra-firm fresh tofu
  • 1/4cup low-sodium, wheat-free tamari
  • 1/4cup flaxseed oil
  • 1/3cup brown rice vinegar
  • 2tablespoons mirin
  • 2teaspoons toasted sesame oil
  • 2small bunches scallionsdiagonally sliced
  • 1/3cup sliced pickled (sushi) gingerdrained well and coarsely chopped
  • Toasted sesame seedsfor garnish
Instructions
  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.
Recipe Notes
Nutrition Facts
Seaweed Salad with Bean Sprouts and Tofu
Amount Per Serving
Calories 179
% Daily Value*
Sodium 559mg 23%
Total Carbohydrates 13g 4%
Dietary Fiber 5g 20%
Protein 8g 16%
* Percent Daily Values are based on a 2000 calorie diet.

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