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Seaweed Los Angeles

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The Kitchn
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dairy free nut free vegetarian japanese

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Ingredients

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

Dressing

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)

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