Golden Tofu Salad with Carrots and Hijiki

Recipe by BelovedRooster
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READY IN: 50mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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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.
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