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Prep Time: Estimated 15 minutes
Marinating Time: Estimated 30 minutes
Total Time: Estimated 45 minutes
Yield: Serves 2-4
Cuisine: Asian
Author: Scott Stokes
Ingredients:
- 1 package (about 4 ounces) mixed seaweed salad
- 1 block extra-firm tofu, pressed and cut into cubes
- 2 tablespoons tamari or soy sauce
- 2 tablespoons sesame oil
- 1 tablespoon rice vinegar
- 1 tablespoon maple syrup or agave nectar
- 1 tablespoon grated ginger
- 2 cloves garlic, minced
- 2 green onions, sliced
- 2 tablespoons sesame seeds
- Salt and pepper to taste
Instructions:
- In a bowl, combine tamari or soy sauce, sesame oil, rice vinegar, maple syrup or agave nectar, grated ginger, minced garlic, and sliced green onions to make the marinade.
- Place tofu cubes in a shallow dish and pour the marinade over them. Let marinate for at least 30 minutes.
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Remove tofu cubes from the marinade and place them on the prepared baking sheet. Season with salt, pepper, and sesame seeds.
- Bake tofu for 20-25 minutes, or until crispy and golden brown.
- In the meantime, rinse the seaweed salad under cold water and drain well.
- In a large bowl, combine the seaweed salad and crispy tofu. Toss with any remaining marinade.
- Serve the sesame ginger seaweed salad with crispy tofu as a refreshing and nutritious dish.
