Wednesday, February 15, 2012

Seaweed Salad and Marinated Tofu

A few nights ago, J made a delicious seaweed salad using local frozen seaweed found at Whole Foods. We've been meaning to try the stuff ever since the company, Ocean Approved, did a tasting at the store. We were intrigued by kelp noodles and kelp salad, having had them at Japanese restaurants, but never making them ourselves. It's kind of expensive - $5.69 a package - but well worth it!

J also made marinated tofu, which complimented the salad nicely - the contrast of the soft, uncooked tofu against the somewhat tough and tangy seaweed was a really nice paring.

Seaweed Salad with Marinated Tofu

2 cups seaweed (frozen, not dried), salad cut
2 spring onions, thinly sliced
1 block firm tofu, pressed, then sliced into 8 steaks
1/2 cup chopped broccoli
2 Tbsp sesame oil
2 Tbsp soy sauce
3 Tbsp brown rice vinegar
1/2 Tbsp grated fresh ginger
1 Tbsp sesame seeds

Place frozen seaweed (in unopened package) in a bowl of hot water to thaw.

Blanch broccoli in boiling water. Remove and set aside.

Mix vinegar, sesame oil, soy sauce, and ginger in a bowl. Soak the tofu in 1/3 of the marinade. After seaweed thaws, place in a bowl with broccoli and mix with 2/3 of the marinade. Allow to marinate at least one hour.

Sprinkle seaweed salad with sesame seeds and spring onion before serving.

Serves 4

Photo by Justin Lumiere

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