Instructions

1. Steam or blanch the edamame beans until tender, then rinse under cold water. Drain and put the beans in a bowl.
2. Scatter the wakame in a bowl and pour over some boiling water. Set aside.
3. Thinly slice the spring onions, then add to the beans.
4. Cut the tofu into 1cm cubes, add to the beans.
5. Mix the soy sauce, rice wine vinegar, Mirin, sesame seeds and sesame oil, then pour it over the salad. Taste and add some lime juice to your liking.
6. Drain the wakame and add to the salad.
7. Scatter the sesame seeds over the salad and gently toss.