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    You are in: Home / Recipes / Golden Tofu Salad with Carrots and Hijiki Recipe
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    Golden Tofu Salad with Carrots and Hijiki

    Total Time:

    Prep Time:

    Cook Time:

    50 mins

    20 mins

    30 mins

    BelovedRooster's Note:

    The mild hijiki is a great way to introduce seaweed to wary family and friends. This was my favorite recipe from the Whole Foods class I took in Spring of 2003 at Bastyr University. Careful - the salad is highly addictive!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      In a small saucepan, soak hijiki for 10 minutes.
    2. 2
      Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
    3. 3
      Remove from heat and allow to cool.
    4. 4
      Meanwhile, drain the tofu and slice the cake horizontally.
    5. 5
      Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water.
    6. 6
      A cast iron skillet or heavy book is ideal.
    7. 7
      Drain the tofu for at least 15 minutes.
    8. 8
      Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil.
    9. 9
      Remove from pan and sprinkle with tamari.
    10. 10
      Set aside to cool.
    11. 11
      In a large bowl, whisk together vinegar, oil, ginger, and salt.
    12. 12
      Add seaweed, tofu, and veggies.
    13. 13
      Toss well and allow flavors to marry for at least 30 minutes.

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    Ratings & Reviews:

    • on March 20, 2012

      I've been eating hijiki and homemade tofu since I was a small child. When I saw this recipe, I thought I would give it a try. I've never used rice vinegar or seasame oil in my hijiki. I made this recipe exactly as written tonight and to be perfectly honest, if the hijiki was not so expensive I would have thrown it out. It was horrible. All you could taste was the sesame oil and rice vinegar. I don't know how any one could give this 5 stars. I think if you replace the rice vinegar with mirin, a little sugar, and abura-age it would taste a lot better.

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on January 03, 2009

      55

      Addictive, indeed! I've made this three times already since discovering it here about a month ago. Nice contrast of textures, and a fresh clean flavor. Also, keeps well in the refrigerator for a few days. Thanks, BelovedRooster!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on April 18, 2005

      55

      Yum. This is a colorful dish, has a nice mix of textures, and it tastes really good. I can't think of anything else that it tastes like to explain the flavor, but it doesn't taste weird at all, either. There was a somewhat similar recipe on the hijiki box that called for pre-fried tofu, abura-age, so I might try subbing that sometime, but it was really good this way.

      people found this review Helpful. Was this review helpful to you? Yes | No

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    Nutritional Facts for Golden Tofu Salad with Carrots and Hijiki

    Serving Size: 1 (134 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 138.6
     
    Calories from Fat 94
    67%
    Total Fat 10.4 g
    16%
    Saturated Fat 1.7 g
    8%
    Cholesterol 0.0 mg
    0%
    Sodium 504.2 mg
    21%
    Total Carbohydrate 5.4 g
    1%
    Dietary Fiber 1.9 g
    7%
    Sugars 2.3 g
    9%
    Protein 7.9 g
    15%

    The following items or measurements are not included:

    dried hijiki seaweed

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