HIJIKI + TOFU SALAD
Hijiki and tofu go hand in hand like… peanut butter and jelly! Okay, that’s going out on a limb a bit, but they sure do complement each other well. The best part about this dish is that it requires very little stove top cooking; perfect for summer. Hijiki “cook” (i.e. softens) in plain water and the sprouted extra firm tofu is delicious eaten raw. Keeping the carrots raw also adds to the bounty of nutrients and minerals dancing in this dish.
I made a side of miso-glazed sweet potato because this was our main dish vs. appetizer. This is totally optional but definitely brought in added flavors.
- Hijiki (1/2 cup)
- Extra Firm Sprouted Tofu (12 oz)
- Carrots (4)
- Scallions – Green Part (2)
- Lemon (1/2)
- Sesame Oil (1 tbsp)
- Brown Rice Vinegar (2 tsp)
- Soy Sauce (1 tbsp)
- Honey (1 tsp)
- Prep the hijiki in advance by soaking it in water for at least 15 minutes. Once done, drain, rinse well, and squeeze out excess water. Place the hijiki in a large bowl.
- Wrap the tofu in paper towels and place on a plate. Microwave for one minute.
- Finely cube up the tofu and add to the hijiki.
- Peel the carrots, cut in quarters horizontally, and slice thinly into matchsticks. Add to the hijiki and tofu.