Arame Sauté with Tofu and Brussel Sprouts
Author: 
Recipe type: Vegetarians, Seaweed, Saute
Prep time: 
Cook time: 
Total time: 
Serves: Serves 8
 
Ingredients
  • 2 cups Arame, Hizike or other
  • 1 block of extra firm tofu, drained2 parsnips
  • 3 carrots- cut into julienne strips
  • 1 Large onion- cut into slivers
  • 4 Tbs. Tamari
  • 2 Tbs Mirin
  • 2 TB of ginger, grated
  • 2 TB garlic, minced
  • 2 cups Brussel Sprouts - grated
  • 1 Tbs.. dark sesame oil
  • 1 Tbs. Sesame seeds, plus some for garnish
  • 1 Tbs. chopped cilantro
  • ¼ cup pumpkin seed
Instructions
  1. Place the arame in a medium sized stainless or ceramic bowl, and cover with boiling water. Let stand for 15 minutes or longer. Meanwhile, slice the tofu horizontally into thirds, and lay out on one side of clean dish towel. Fold the other half of dish towel over tofu and press down lightly to remove the water. Then cut the tofu into cubes.
  2. Cover bottom of heavy skillet with olive oil. Sauté tofu on one side, until golden brown. Shake the pan to prevent sticking. Turn tofu over, and cook the other side until golden brown. Add the onions and carrots, garlic and ginger, and cook for 5 minutes.
  3. Drain the arame (reserving the water) and add to skillet. Add ½ cup of the saved water, 2 Tbs. of the tamari, and1 Tbs. of the mirin. Add the brussel sprouts. Mix and cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the sesame seeds and cilantro, reserving some for garnish.
Recipe by iEatGreen at https://www.ieatgreen.com/seaweed-saute-with-carrots-parsnips-and-brussel-sprouts/