Stewed Hijiki Seaweed With Carrots And Fried Tofu Recipes

GOLDEN TOFU SALAD WITH CARROTS AND HIJIKI

Golden Tofu Salad with Carrots and Hijiki image

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

Ingredients

3 tablespoons dried hijiki seaweed
1 cup water
12 ounces firm tofu
1 tablespoon sesame oil
1 tablespoon soy sauce or 1 tablespoon 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

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

STEWED HIJIKI SEAWEED WITH CARROTS AND FRIED TOFU

STEWED HIJIKI SEAWEED WITH CARROTS AND FRIED TOFU image

Number Of Ingredients 8

Ingredients

About 3/4 cup (150ml or so) of dried me-hijiki, or a handful of regular hijiki
1 carrot
1 block of fried tofu (atsuage)
1 Tbs. sesame oil
2 cups vegetarian dashi stock
3 Tbs. soy sauce
2 Tbs. mirin
1 Tbs. sugar (optional)

Steps:

Soak the hijiki in water to cover until it is swelled to about 5 times its original volume. Drain well and rinse. Blanch the block of fried tofu in boiling water, to wash off the surface oiliness. Cut the tofu and carrots up. (I used a pig cookie cutter for the tofu. The carrot is cut into a 'nejiri-ume' (twisted plum blossom) shape. I'll put up the instructions soon in the decorative cutting section. You could use a cookie cutter for the carrots too. Again, it's not necessary to cut decorative shapes! Any leftover bits can just be chopped up and added to the dish.) In a heavy-bottomed pan, add the heat up the sesame oil. Sauté the well drained hijiki, tofu and carrots until coated with the oil. Add the dashi and other ingredients and bring to a boil. Top up with water or more dashi if the liquid doesn't cover everything. Lower the heat, and simmer until everything is tender - about 20 to 30 minutes, depending on how thick your carrots are. Instead of the atsuage (thick fried tofu) you can use chopped up aburaage (thin fried tofu, the kind you use for inarizushi, instead. This is a good way of using up leftover skins from a can of them. This keeps in the refrigerator for about a week or so. Vary the amount of soy sauce if it's too salty or not salty enough for you.

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