Hijiki salad

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.