Ingredients for Golden Tofu Salad With Carrots And Hijiki
- 1/4 cup Dried Hijiki Seaweed
- 1 cup Water
- 14 oz block Extra-firm Tofu
- 1 tablespoon Sesame Oil
- 1 tablespoon Tamari
- 1 teaspoon grated Fresh Ginger
- 2 tablespoons Rice Vinegar
- 1/2 teaspoon Sea Salt
- 1 cup shredded Carrots
- Scallions
- 1 tablespoon Olive Oil
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How to Make Golden Tofu Salad With Carrots And Hijiki
- In a small saucepan, soak 1/4 cup dried hijiki seaweed in 1 cup of water for 10 minutes.
- Once rehydrated, simmer the hijiki uncovered for 20 minutes, or until the water has evaporated. Remove from heat and let cool.
- While the hijiki simmers, press the tofu: Drain the 14 oz block of extra-firm tofu and slice it horizontally. Place between sheets of paper towels on a cutting board, top with a heavy weight (cast iron skillet or heavy book), and press for at least 15 minutes to remove excess water.
- Cut the pressed tofu into 1-inch cubes and brown evenly on all sides in a skillet with 1 tablespoon of sesame oil. Remove from pan, sprinkle with 1 tablespoon of tamari, and set aside to cool.
- In a large bowl, whisk together 2 tablespoons rice vinegar, 1 tablespoon olive oil, 1 teaspoon grated fresh ginger, and 1/2 teaspoon sea salt.
- Add the cooled hijiki seaweed, browned tofu, and 1 cup of shredded carrots to the bowl.
- Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the flavors to meld before serving. Enjoy!
Nutrition Information (Approximate per serving)
Sodium
21 g
Sugar
9g
Fat
8g
Carbs
1g
