Hijiki and Tofu Salad – Squeezing Tofu Completely Dry Makes All the Difference

Steps

1. 1

   Rinse the hijiki seaweed 2–3 times in clean water until no more impurities come out.

2. 2

   Remove any tough stems and trim the seaweed.

3. 3

   Add the hijiki and 1 tbsp sea salt to a pot of boiling water; blanch for 40 seconds.

4. 4

   Rinse in cold water to cool it down, then drain well in a colander.

5. 5

   Boil the tofu in water with 1 tbsp sea salt for 1 minute, remove, and allow to cool.

6. 6

   Crumble the tofu, wrap in a cheesecloth or kitchen towel, and squeeze out all the moisture.

7. 7

   In a bowl, combine tofu, hijiki, perilla oil (1 tbsp), minced garlic (1 tbsp), soup soy sauce (1 tbsp), fine salt (1/2 tbsp), and sesame salt; gently toss to mix.