Chang Chang Hijiki Salad Food

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.

HIJIKI WITH CARROTS

Steps:

• Rinse hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.).
• Place hijiki in a bowl with 1/2 cup warm water. Let soak for 15 minutes.
• In a small saucepan, heat sesame oil over low-medium heat. Add carrots and cook until softened.
• Add hijiki, citrus juice or vinegar, sea salt, and a dash of white pepper to the carrots. Heat through.
• Sprinkle with sesame seeds and serve warm or cool.

HIJIKI RICE SALAD

Steps:

• Soak the hijiki in cool water for 1 hour, then drain it.
• Bring the water and 1/2 teaspoons salt to a boil in a medium saucepan, add rice. Turn heat down to low, and cover pan. Simmer rice 20 minutes.
• Whle rice simmers, cook the hijiki: In a saucepan, cover the hijiki generously with water. Simmer it over mdium low heat for 15-20 minutes, or until hijiki is tender. Drain and rinse hijiki under cold water.
• Now toast the sesame seeds in a small dry skillet over medium heat, shaking the pan occasionally, until they brown lightly. Move the seeds to a plate to cool.
• Mix the scallions, snow peas, and carrot in a large bowl. In a smaller bowl, combine the ginger, vinegar, honey, and oil, whisking to mix.
• Add the warm cooked rice to the vegetables. Add the cool hijiki and the vinaigrette. Toss well, add the sesame seeds, the remaining 1/4 teaspoons salt and pepper, if using. Toss again.
• Serve the salad warm, or chill it for 1 hour first. It will keep in the fridge, covered, for up to 3 days. Enjoy!
• For Vegan option use a Vegan sugar or honey sub.