Stewed Hijiki Seaweed With Carrots And Fried Tofu Recipes

Steps:

• In a covered saucepan, bring the rice and 2 1/2 cups of water to a boil. Reduce the heat and simmer covered until the rice is tender and the water absorbed, 35 to 40 minutes.
• While the rice cooks, make the sauté. Place the hijiki in a small bowl, add warm water to cover by about an inch, and set aside for 15 minutes. Slice the tofu into bite-sized pieces or strips. Cut the onions into thin slices (2 to 3 cups).
• In a large skillet or wok, heat a tablespoon of the sesame oil. Add the tofu and sauté on medium heat, stirring frequently, for several minutes, until browned. Remove the tofu and set aside.
• Add the remaining tablespoon of sesame oil to the pan and sauté the onions and carrots until the onions are golden and the carrots are tender, 4 to 5 minutes. Add the drained hijiki, the reserved tofu, and the soy sauce, and cook long enough to heat thoroughly. Stir in the toasted sesame seeds. Serve on the rice.
• Dried hijiki seaweed is often sold in bulk in natural foods stores, and in many supermarkets it can be found in cellophane packets in the produce section.
• Check the produce aisle for bags of matchstick-cut carrots.

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.