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Golden Tofu Salad with Carrots and Hijiki

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!

Ready In:
50mins
Serves:
Units:

ingredients

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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RECIPE MADE WITH LOVE BY

@BelovedRooster
Contributor
@BelovedRooster
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"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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  1. ilovenekos
    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.
    Reply
  2. ilovenekos
    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.
    Reply
  3. 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!
    Reply
  4. Nose5775
    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.
    Reply
  5. BelovedRooster
    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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