Asian-Style Vegan Tapas: Recipes by our chefs

Ingredients

• 1 cup thinly sliced king oyster mushrooms
• 1 small daikon radish, julienned
• 1 avocado, sliced
• 1/4 cup edamame beans, shelled and cooked
• 1/4 cup thinly sliced carrots
• 1/2 block firm tofu, cut into small cubes
• 1/4 cup rice vinegar
• 2 tablespoons soy sauce
• 1 teaspoon sesame oil
• 1 tablespoon agave syrup
• 1 teaspoon chili flakes
• 1/4 cup nori sheets, cut into small pieces
• Fresh cilantro for garnish
• Toasted sesame seeds for garnish