Arame Zucchini Stir Fry

• 1 lb firm tofu, drained and cut into 1/2-inch cubes
• 2 -3 tablespoons tamari
• 1 cup boiling water
• 1 tablespoon olive oil
• 2 large garlic cloves, minced
• 1 lb zucchini, cut into 1/4-inch half moons
• 1/3 cup sun-dried tomato, finely chopped
• 1/4 cup fresh basil, minced
• 1 cup arame seaweed, loosely packed rinsed and drained

1. Place the tofu and 1 tablespoon of Tamari into a medium-sized container with a tight-fitting lid. Set aside to marinate for 10-15 minutes, shaking occasionally. Meanwhile, place Arame in a bowl and pour the boiling water over it. Let sit for 15 minutes. Drain. In a wok or large skillet, heat the oil. Saute the garlic for 10 seconds, stirring constantly. Add the tofu, any unabsorbed Tamari, and the soaked Arame, and stir-fry for 1 minute. Stir in the zucchini and 2 tablespoons of water. Cover and cook over med-high heat about 3-4 minutes. Stir in the Sun Dried Tomatoes and basil, and additional Tamari to taste. Serve with noodle, or rice.

firm tofu, tamari, boiling water, olive oil, garlic, zucchini, tomato, fresh basil, arame seaweed

Taken from www.food.com/recipe/arame-zucchini-stir-fry-317405 (may not work)