Tangy Arame

[Guest guest]

1 oz arame (1/2 package)

1/8 lb tofu, cubed

2 - 3 T shoyu

1 t rice syrup

1 med clove garlic, minced

1/2 T miso

2 - 3 t rice vinegar

1/2 T tahini

Soak arame in enough water to cover. After 15 min, lift (by hand) out

to remove any sand that may have settled to the bottom. Strain and

save soaking liquid for soup or beans. Add fresh water to arame and

bring to a boil, than simmer for 10 min. Add shoyu and cook an

additional 10 min. Drain and save the liquid again. Place arame in a

bowl and set aside. In another bowl add crumbled tofu and blend in

the rice syrup, garlic, miso, vinegar and tahini. Add a little

cooking liquid to make a sauce-like consistency. Pour over the arame,

mix well, and let marinade for 1 hour. Optional: add roasted sesame

seeds as a garnish and stir in. Good for a few days in the fridge.