Red Ogo Salad

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The Kitchn
Nutrition per serving    (USDA % daily values)
CAL
250
FAT
37%
CHOL
0%
SOD
6%

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Ingredients for 2 servings

1 cup red ogo, torn or chopped if seaweed is in large pieces

2 small Japanese or Persian cucumbers, sliced (about 1 cup)

6 ounces firm tofu, cubed

2 tablespoons rice vinegar

1 tablespoon sesame oil

1 1/2 teaspoons honey or agave nectar

1 inch piece of ginger, grated

Soy sauce, tamari, or liquid amino acids (optional)

Chives, chopped

Black sesame seeds

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