Golden Tofu Salad With Carrots And Hijiki Recipes
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!
Provided by BelovedRooster
Categories Lunch/Snacks
Time 50m
Yield 4-6 serving(s)
Number Of Ingredients 12
Steps:
- 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.
Nutrition Facts : Calories 138.7, Fat 10.4, SaturatedFat 1.7, Sodium 504.2, Carbohydrate 5.5, Fiber 1.9, Sugar 2.3, Protein 7.9
HIJIKI WITH CARROTS
Make and share this Hijiki With Carrots recipe from Food.com.
Provided by shackledomen
Categories Asian
Time 30m
Yield 2-4 serving(s)
Number Of Ingredients 8
Steps:
- Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.).
- Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes.
- In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened.
- Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through.
- Sprinkle with sesame seeds and serve warm or cool.
Nutrition Facts : Calories 31.2, Fat 2.3, SaturatedFat 0.3, Sodium 310.9, Carbohydrate 2.6, Fiber 0.8, Sugar 1.2, Protein 0.3
TOFU SALAD
To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it's worth it! -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 4 servings.
Number Of Ingredients 14
Steps:
- Blot tofu dry. Wrap in a clean kitchen towel; place on a plate and refrigerate at least 1 hour. In a large shallow dish, whisk vinegar, soy sauce, sesame oil, sriracha, peanut butter and ginger until smooth. Add tofu; turn to coat. Cover and refrigerate 3-5 hours, turning occasionally. Drain tofu reserving marinade; pat dry. In a large skillet, heat canola oil over medium-high heat. Add tofu; cook until crisp and golden brown, 5-7 minutes, stirring occasionally. Remove from pan; drain on paper towels. In a large bowl, combine romaine, carrots, avocado, tomatoes, onion and tofu. Pour reserved marinade over salad; toss to coat. Sprinkle with sesame seeds. Serve immediately.
Nutrition Facts : Calories 414 calories, Fat 31g fat (4g saturated fat), Cholesterol 0 cholesterol, Sodium 1129mg sodium, Carbohydrate 24g carbohydrate (12g sugars, Fiber 7g fiber), Protein 15g protein.
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