Photograph of the finished Hijiki salad

Japan · Rong biển hijiki trộn đậu phụ

Hijiki salad

25 min Hands-on time + 30 min waiting
EasyDifficulty
6 stepsSteps
Serves 4 Amounts follow along 4

What to get ready

  • Photograph of Hijiki seaweed Hijiki seaweed 3.5 oz
  • Photograph of Tofu Tofu 1.6 lb
  • Photograph of Carrot Carrot 1.2
  • Photograph of Roasted sesame seeds Roasted sesame seeds 4.2 oz
  • Photograph of Sesame oil Sesame oil ¼ cup
  • Photograph of Soy sauce Soy sauce ⅓ cup
  • Photograph of Sugar Sugar 1.4 oz
  • Photograph of Rice vinegar Rice vinegar ¼ cup
  • Photograph of Peas Peas 8.5 oz

Method

  1. 1 Soak the dried hijiki for 25 minutes, then blanch for 3 minutes and rinse with cold water.
  2. 2 Press the tofu under a heavy object for 30 minutes, then mash it thoroughly using a sieve.
  3. 3 Mash the tofu through a sieve to make the sauce smooth and creamy; crushing it with a fork will leave it lumpy.
  4. 4 Roast the sesame seeds, then grind them into a powder and mix with mashed tofu, soy sauce, sugar, and vinegar.
  5. 5 Blanch the shredded carrots and peas for 90 seconds, then soak them in ice water.
  6. 6 Mix the hijiki with the vegetables and tofu sauce, drizzle with sesame oil, and serve at room temperature.
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