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.
