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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

    Average Rating:

    3 Total Reviews

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    • 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.

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    • on January 03, 2009

      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!

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    • on April 18, 2005

      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.

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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
    Total Fat 10.4 g
    Saturated Fat 1.7 g
    Cholesterol 0.0 mg
    Sodium 504.2 mg
    Total Carbohydrate 5.4 g
    Dietary Fiber 1.9 g
    Sugars 2.3 g
    Protein 7.9 g

    The following items or measurements are not included:

    dried hijiki seaweed

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