Hijiki Salad with Sesame Dressing
Hijiki Salad with tofu and sesame dressing for a light and delicious meal!
Prep Time35 minutes mins
Cook Time0 minutes mins
Total Time35 minutes mins
Course: Appetizer
Cuisine: Asian-Inspired
Servings: 2 people
Calories: 382kcal
Hijiki Salad (2 people)
- ΒΌ cup hijiki salad soaked in 2 cups water
- 3 handfuls arugula
- Β½ block firm tofu
- 3 handfuls spring mix
Sesame Dressing (8 people)
- 4 tablespoons sesame seed crushed or grounded
- 2 tablespoons sesame paste sub with peanut butter
- 2 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice vinegar
- 1 tablespoon sesame oil
- 1 teaspoon sugar
- 1-2 garlic cloves grated
STEPS TO MAKE THE HIJIKI SALAD:
Start by soaking the hijiki in water for 30 minutes. After 30 minutes, strain and rinse under running water. Dry the hijiki on a paper towel or on a strainer.
Next, dice up Β½ block of firm tofu or rip in small pieces (looks like feta!).
Wash your lettuce of choice (I like arugula and spring mix). Plate the salad on the bottom and top with tofu, hijiki and sesame dressing (you can use homemade or make the sesame dressing below!).
STEPS TO MAKE THE SESAME DRESSING:
Ground up 4 tablespoons sesame seeds in a mortar and pestle.
After grounding the sesame seeds, add them in a bowl. Then add 2 tablespoons sesame paste or peanut butter, 2 tablespoons soy sauce, 2 tablespoons mirin, 2 tablespoons rice vinegar, 1 tablespoons sesame oil, 1 teaspoon sugar, grated garlic. Mix together.
Store in a sealed container in the refrigerator for up to one 1 week.
Calories: 382kcal | Carbohydrates: 34g | Protein: 18g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 7g | Sodium: 1317mg | Potassium: 364mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1405IU | Vitamin C: 20mg | Calcium: 252mg | Iron: 4mg