Golden Tofu Salad with Carrots and Hijiki

May 27, 2023May 27, 20230 1
Golden Tofu Salad with Carrots and Hijiki - A Nutritious Vegan Salad
in Salad

Prep

10 min

Cook

25 min

Ready In

35 min

Level

Easy

Rating

1 Star2 Stars3 Stars4 Stars5 Stars
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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

Nutrision Information

Servings Per Recipe
4
Calories
186
Sugar
5g
Fat
12g
The Golden Tofu Salad with Carrots and Hijiki is a delicious vegan salad that originates from Japan. Hijiki is a type of seaweed that is popular in Japanese cuisine and is often used in salads and other dishes. The addition of tofu and carrots to the hijiki salad makes it a nutritious and filling meal option. The salad features a savory dressing made with soy sauce, rice vinegar, ginger, and sesame oil that adds a tangy and flavorful kick to the dish. This salad is perfect for a light lunch or dinner and can be paired with some hot soup or bread for a wholesome meal.

Instructions

1.First, rinse the dried hijiki seaweed thoroughly under running water to remove any dirt or sand.
2.Add the seaweed and water to a saucepan and bring to a boil over high heat.
3.Reduce the heat to low, cover the saucepan, and simmer for 20 minutes until the seaweed is tender.
4.Drain the seaweed, rinse it under cold water to cool it down, and then press out as much water as possible.
5.Cut the tofu into bite-sized pieces and set aside.
6.In a frying pan, heat the sesame oil over medium-high heat.
7.Add the tofu and cook for 5-7 minutes or until golden brown, stirring occasionally.
8.In a small bowl, whisk together the soy sauce, rice vinegar, ginger, sesame oil, and salt.
9.In a large mixing bowl, combine the cooked hijiki, julienned carrots, sliced scallions, and tofu.
10.Pour the dressing over the salad, toss well to coat, and serve chilled.

PROS

This salad is vegan and gluten-free, making it suitable for people with dietary restrictions.
The hijiki seaweed and tofu add a good amount of protein to the dish while the julienned carrots add a crunchy texture and natural sweetness.

It is also easy to make and can be enjoyed as an appetizer or a light meal at any time of the day.

CONS

The hijiki seaweed may not be easily available in some areas and may have a slightly strong taste that not everyone may enjoy.

Also, excessive consumption of soy products like tofu may not be suitable for people with thyroid disorders or other medical conditions.

HEALTH & BENEFITS

This salad is an excellent source of plant-based protein and is rich in fiber, minerals, and vitamins.
Hijiki seaweed is particularly high in iodine, which is essential for thyroid health, and also contains other minerals like calcium, magnesium, and iron.
The carrots are also packed with beta-carotene, an antioxidant that supports eye health and boosts the immune system, while the scallions are a good source of vitamin C, vitamin K, and folate.

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