Seaweed and Tofu Salad recipe - ingredients, nutrition and when to eat it
This side dish combines blanched hijiki seaweed with soft tofu and crisp carrot, lightly tossed in a soy sauce and vinegar dressing.
This side dish combines blanched hijiki seaweed with soft tofu and crisp carrot, lightly tossed in a soy sauce and vinegar dressing. Its subtle ocean aroma and nuttiness make it a refreshing accompaniment for lunch or dinner.
Salads & light · 15 minutes to cook
Nutrition (per 252.7g serving): 178.5 kcal · protein 15.4g · carbohydrate 10.3g · fat 9.7g · sodium 669.5mg
Nutrition source: one serving calculated from an ingredient table verified against "National Integrated Food Nutrient Database (standard data)" (Korea MFDS, RDA and Ministry of Oceans and Fisheries via the Public Data Portal).
Tips: Drain the hijiki thoroughly after blanching so the dressing doesn’t become watery.
Tips: Tofu can break apart if mixed too vigorously, so fold it gently from the bottom with a spatula.
Tips: If the vinegar tastes too sharp, use half the amount and add a little more sesame oil.
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Ingredients (1 serving)
- Hijiki — 50 g
- Tofu — 150 g
- Carrot — 30 g
- Soy sauce — 0.5 Tbsp
- Vinegar — 0.5 Tbsp
- Sesame oil — 0.3 tsp
- Sesame seeds — 1 tsp
- Garlic — 0.5 tsp