Sesame-Shiitake Tofu

• 2 teaspoons sesame oil
• 1/3 cup dried arame seaweed, loosely packed
• 4 to 7 ounces extra-firm tofu, drained, pressed, and cut into cubes (see page 168)
• 3 tablespoons Annies Sesame-Shiitake Vinaigrette (or other brand of sesame dressing)
• 1 cup sushi rice
• 8 to 10 shiitake mushrooms, roughly chopped
• 1 medium golden beet, cut into 1/4-inch slices
• 2 cups chopped fresh spinach, or one 10-ounce package frozen

1. Preheat the oven to 450F.
2. Wipe the inside and lid of a cast-iron Dutch oven with sesame oil.
3. Place the arame in a small bowl and add enough water to cover.
4. Set aside.
5. Put the tofu in a medium bowl with the vinaigrette.
6. Stir gently to coat the cubes.
7. Rinse the rice in a strainer until the water runs clear, then add to the pot.
8. Pour in 1 cup plus 1 tablespoon water and stir to make an even layer.
9. Scatter the mushrooms in a layer.
10. Cover with the beet slices.
11. Top with the tofu, including any dressing in the bowl.
12. Strain and rinse the seaweed and scatter over the tofu.
13. Finish with as much spinach as will fit in the pot.
14. Cover and bake for 45 minutes, or until 3 minutes after the aroma of a fully cooked meal escapes the oven.
15. Serve immediately.
16. Calories: 474
17. Protein: 16g
18. Carbohydrates: 85g
19. Fat: 8g
20. Cholesterol: 0
21. Sodium: 145g
22. Fiber: 9g

sesame oil, arame, sesameshiitake, rice, shiitake mushrooms, golden beet, fresh spinach

Taken from www.epicurious.com/recipes/food/views/sesame-shiitake-tofu-378862 (may not work)