Golden Tofu Salad with Carrots and Hijiki

==Description==
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!
===Ingredients===
* 3 tablespoons dried hijiki seaweed<BR>
* 1 cup water<BR>
* 12 ounces firm tofu<BR>
* 1 tablespoon sesame oil<BR>
* 1 tablespoon soy sauce or tamari<BR>
* 1 tablespoon sesame oil<BR>
* 1/2 teaspoon fresh ginger, grated<BR>
* 2 tablespoons rice vinegar<BR>
* 1/4 teaspoon sea salt<BR>
* 2 medium carrots, julienned<BR>
* 3 scallions, sliced thinly, sprinkled with<BR>
* 1/8 teaspoon sea salt, and pressed lightly
===Directions===
In a small saucepan, soak hijiki for 10 minutes.<BR>
Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.<BR>
Remove from heat and allow to cool.<BR>
Meanwhile, drain the tofu and slice the cake horizontally.<BR>
Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water.<BR>
A cast iron skillet or heavy book is ideal.<BR>
Drain the tofu for at least 15 minutes.<BR>
Cut into cubes and brown evenly on all sides using 1 tabblespoon of sesame oil.<BR>
Remove from pan and sprinkle with tamari.<BR>
Set aside to cool.<BR>
In a large bowl, whisk together vinegar, oil, ginger, and salt.<BR>
Add seaweed, tofu, and veggies.<BR>
Toss well and allow flavors to marry for at least 30 minutes.
===Other Links===
==See also==
Category: Japanese Snacks
Category: Japanese Salads
Category:Japanese Recipes
Category: Hijiki Salad Recipes
Category: Boiled Hijiki Recipes
category:ginger Recipes
category:hijiki Recipes
category:firm tofu Recipes
category:tofu Recipes
category:oil Recipes
category:rice vinegar Recipes
category:sea salt Recipes
category:vinegar Recipes
category:carrot Recipes
category:water Recipes
category:salt Recipes