Arame Salad with Seared Tofu and Red Peppers
Serves 4–6 / Seaweeds’ fatty acids and antioxidants have been linked to lower risks of breast and skin cancer.
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Cooking tools:
- Kettle
- Chef's knife
- Cutting board
- Skillet
- Mixing bowl
- Whisk
- Tongs
- Colander
- Kitchen towel
- Plate
- Serving platter
- Measuring spoon
- Measuring cup
- Stove
Ingredients
- 2 cups firmly packed dried arame (about 3/4 ounce)
- 7 ounces firm tofu
- 5 teaspoons low-sodium tamari, divided
- 1/2 teaspoon finely chopped green tea leaves
- 1 tablespoon boiling water
- 1 tablespoon toasted (dark) sesame oil
- 1 teaspoon honey
- 1 teaspoon finely grated fresh ginger
- 2 tablespoons rice vinegar
- 2 teaspoons vegetable oil
- 1 medium red bell pepper, cut into 1/4-inch strips
- 3 green onions, thinly sliced (white and tender green parts)
- 1 teaspoon toasted sesame seeds
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