Tofu Hijiki Sauté Recipes

WICKED GARLIC TOFU SAUTE

Steps:

• Heat olive oil in a large skillet over medium heat. Add tofu, garlic, and about half of the oyster sauce. Cook for about 5 minutes, until garlic is lightly browned but not burning. Remove from the skillet to a bowl, and set aside.
• Add the frozen vegetables to the same skillet and cook vegetables according to package directions, substituting chicken broth for the water, and seasoning with the remaining oyster sauce. When vegetables are cooked, mix the tofu garlic mixture back into the pan, and heat through. Serve plain or over rice.

GOLDEN TOFU SALAD WITH CARROTS AND HIJIKI

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.

TOFU HIJIKI SAUTé

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.