Golden Tofu Salad with Carrots and Hijiki

Ingredients

• 3 tablespoons dried hijiki seaweed
• 1 cup water
• 12 ounces firm tofu
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1/2 teaspoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1/4 teaspoon sea salt
• 2 medium carrots, julienned
• 3 scallions, sliced thinly,sprinkled with
• 1/8 teaspoon sea salt, and pressed lightly

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.