Golden Tofu Salad with Carrots and Hijiki

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!

• Total Time: 50 mins
• Prep Time: 20 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 3 tablespoons dried hijiki seaweed
• 1 cup water
• 12 ounces firm tofu
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or 1 tablespoon tamari
• 1 tablespoon sesame oil
• ½ teaspoon fresh ginger , grated
• 2 tablespoons rice vinegar
• ¼ teaspoon sea salt
• 2 medium carrots , julienned
• 3 scallions , sliced thinly,sprinkled with
• 1⁄8; teaspoon sea salt , and pressed lightly

Directions:

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

Reviews

[lunaburning]

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!

[Nose]

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.