This week I am reporting live from the Food Tank Summit in D.C.
 Food Tank, in partnership with The George Washington (GW) University, is excited to announce the 1st Annual Food Tank Summit at the Jack Morton Auditorium (former home of CNN’s Crossfire)! This two-day event will feature more than 75 different speakers from the food and agriculture field. Researchers, farmers, chefs, policy makers, government officials, and students will come together for panels on topics including; food waste, urban agriculture, family farmers, farm workers, and more.

Arame Sauté with Tofu and Greens

1 package Arame

1 block of extra firm tofu, drained                                      

3 carrots- cut into julienne strips

1 Large onion- cut into slivers

4 Tbs. Tamari

2 Tbs Mirin

1” piece of ginger, grated

4 cloves garlic, minced

1 Tbs.. dark sesame oil

2 cups chopped greens (collards, swiss chard, spinach or kale)

Olive Oil

1 Tbs. Sesame seeds, plus some for garnish

1 Tbs. chopped cilantro

Place the arame in a medium sized stainless or ceramic bowl, and cover with boiling water. Let stand for 15 minutes or longer. Meanwhile, slice the tofu horizontally into thirds, and lay out on one side of clean dish towel. Fold the other half of dish towel over tofu and press down lightly to remove the water. Then cut the tofu into cubes. Cover bottom of heavy skillet with olive oil. Sauté tofu on one side, until golden brown. Shake the pan to prevent sticking. Turn tofu over, and cook the other side until golden brown. Add the onions and carrots, garlic and ginger, and cook for 5 minutes. Drain the arame (reserving the water) and add to skillet. Add ½ cup of the saved water, 2 Tbs. of the tamari, and1 Tbs. of the mirin. Add the greens. Mix and cover skillet. Simmer for 10-15 minutes. (Add more water if needed). Add the remaining tamari, mirin and dark sesame oil. Adjust for taste. Add the sesame seeds and cilantro, reserving some for garnish.