Serves 4–6 / Seaweeds’ fatty acids and antioxidants have been linked to lower risks of breast and skin cancer. Ingredient tip: Look for arame, a threadlike dried seaweed, in bulk bins or prepackaged in Asian-food sections. If you have them, use bulk green tea leaves; or simply tear open a teabag and use the contents.
- 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
- Cover arame in cool water. Soak for 15 minutes, then drain and squeeze out any excess moisture.
- Meanwhile, press tofu between towels to remove excess moisture, then cut into 1/2-inch cubes. Toss with 2 teaspoons tamari; set aside.
- Place tea leaves in a small mixing bowl and cover with 1 tablespoon boiling water. Steep 5 minutes. Whisk remaining 3 teaspoons tamari, sesame oil, honey, ginger, and rice vinegar into the tea leaves. Toss with arame.
- Heat a large skillet over medium-high heat. Add vegetable oil, then peppers. Sauté for 3 minutes. Pour any excess tamari from tofu, then add tofu to skillet in a single layer. Cook without stirring for 1 minute, then turn tofu and cook another minute. Turn tofu and peppers onto a plate. Cool to room temperature.
- Mix half the green onions into the arame. Using tongs, arrange arame on a serving platter, leaving excess liquid behind. Top with tofu and peppers. Garnish with sesame seeds and remaining green onions.
PER SERVING: 113 cal, 50% fat cal, 6g fat, 1g sat fat, 0mg chol, 6g protein, 9g carb, 5g fiber, 259mg sodium