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Ingredients

1. 1/4 cup lightly crumbled wakame seaweed (about 1/4 ounce)
2. 1 cup boiling water
3. 1 1/2 teaspoons sesame seeds
4. 1 tablespoon unseasoned rice vinegar
5. 1 1/2 teaspoons low-sodium soy sauce
6. 1 teaspoon finely grated fresh ginger
7. 1 1/2 tablespoons peanut oil
8. 1/2 teaspoon Asian sesame oil
9. Salt
10. Cayenne pepper
11. 1/2 pound extra-firm tofu, cut into 1/2-inch dice
12. 1 pound frozen shelled edamame (2 3/4 cups)thawed, rinsed and patted dry
13. 1/4 pound mung bean sprouts (1 1/2 cups), both ends trimmed

Description

Food & Wine