The mild hijiki is a great way to introduce seaweed to wary family and friends. This was my favorite recipe from the Whole Foods Cooking class I took in Spring of 2003 at Bastyr University. Now that I am mostly soy-free, I enjoy the salad without tofu. Be Careful – the salad is highly addictive!
Prep Time: 20 mins
Total Time: 50 mins
Servings: 4-6
Ingredients
3 tablespoons dried hijiki seaweed
1 cup water
12 ounces firm tofu
1 tablespoon sesame oil
1 tablespoon tamari
1 tablespoon sesame oil
1/2 teaspoon fresh ginger, grated
2 tablespoons rice vinegar
1/4 teaspoon sea salt
2 medium carrots, julienned
3 scallions, sliced thinly,sprinkled with
1/8 teaspoon sea salt, and pressed lightly
Directions
In a small saucepan, soak hijiki for 10 minutes.
Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
Remove from heat and allow to cool.
Meanwhile, drain the tofu and slice the cake horizontally.
Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water.
A cast iron skillet or heavy book is ideal.
Drain the tofu for at least 15 minutes.
Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil.
Remove from pan and sprinkle with tamari.
Set aside to cool.
In a large bowl, whisk together vinegar, oil, ginger, and salt.
Add seaweed, tofu, and veggies.
Toss well and allow flavors to marry for at least 30 minutes.