Easiest Way to Prepare Ultimate Tofu Salad with Beans and Hijiki Seaweed

Hey everyone, I hope you are having an incredible day today. Today, I’m gonna show you how to prepare a special dish, tofu salad with beans and hijiki seaweed. One of my favorites. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

While the hijiki is soaking, place the aburaage pieces in a sieve over a sink and pour boiling water over it. Drain, slice thinly, and set aside. Drain, retaining soaking water, and slice mushrooms thinly. Heat oil in a pan and saute seaweed, mushrooms, tofu and carrot until the vegetables are tender.

Tofu Salad with Beans and Hijiki Seaweed is one of the most popular of current trending foods in the world. It is easy, it’s fast, it tastes yummy. It’s appreciated by millions every day. Tofu Salad with Beans and Hijiki Seaweed is something which I’ve loved my whole life. They are fine and they look fantastic.

To get started with this particular recipe, we have to prepare a few components. You can have tofu salad with beans and hijiki seaweed using 8 ingredients and 4 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Salad with Beans and Hijiki Seaweed:

1. Get 1/2 block Tofu
2. Make ready 10 grams Hijiki seaweed
3. Make ready 1 bag Mixed beans
4. Prepare 1/2 of tomato, or 5 - 6 cherry tomatoes Tomato or cherry tomatoes
5. Get 1/3 of a bag Mizuna greens
6. Take 3 tbsp Ponzu
7. Prepare 1 tbsp Sesame oil
8. Get 2 tbsp Mentsuyu (3x concentrate)

Remove from heat and allow to cool. Meanwhile, drain the tofu and slice the cake horizontally. This Japanese Tofu and Seaweed Salad is healthy and super quick to make. Enjoy with homemade ginger and soy sauce dressing..

Instructions to make Tofu Salad with Beans and Hijiki Seaweed:

1. Chop the mizuna greens into 5 cm. Cut the tofu and tomatoes into bite-size pieces.
2. Put the rehydrated hijiki seaweed in a heatproof bowl. Add mentsuyu, mix well, then microwave for 2 minutes at 500 W. Let cool.
3. Scatter the mizuna greens on a plate. Put the lightly drained Step 2 hijiki seaweed, tofu, and tomatoes on top of the greens. Finally, scatter the mixed beans on top.
4. Swirl in the ponzu and sesame oil, and it's done.

This Japanese Tofu and Seaweed Salad is healthy and super quick to make. Enjoy with homemade ginger and soy sauce dressing.. In Japan seaweed such as wakame, hijiki, nori, kombu, mozuku etc are every day food that you can find them in miso soup,. Because it is a simmered dish and served at room temperature, hijiki seaweed salad is usually made ahead and kept in the fridge for a few days so that it can be added to the meal as one of a few side dishes to add variety to the meal. Shiraae or Mashed Tofu Salad is a classic Japanese dish made of tender green beans, creamy tofu, nutty sesame seeds, and savory miso.

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