Side Dishes

Seasoned Hijiki and Tofu톳나물 두부무침

Name: Seasoned Hijiki and Tofu
Cuisine: Korean
Ingredients: 15 g Hijiki seaweed; 40 g Tofu; 0.1 g Salt; 0.1 g Sesame seeds; 0.1 g Toasted sesame oil; 0.1 g Garlic

Blanched hijiki seaweed and steamed tofu are mixed with garlic, sesame, sesame oil, and a small amount of sea salt for a simple side dish.

Seasoned Hijiki and Tofu — Korean recipe photo

Ingredients

Hijiki seaweed15 g Hijiki seaweed
Tofu40 g Tofu
Saltpantry0.1 g Salt
Sesame seedspantry0.1 g Sesame seeds
Toasted sesame oilpantry0.1 g Toasted sesame oil
Garlic0.1 g Garlic

Instructions

1
Wash the hijiki seaweed thoroughly.
2
Briefly blanch the hijiki in boiling water.
3
Drain the blanched hijiki and cut it into bite-size pieces.
4
Steam the tofu in a steamer, then mash it.
5
Finely mince the garlic.
6
Place the hijiki and tofu in a bowl and mix with the remaining ingredients.

Ingredient substitutions

Hijiki seaweed: Another firm sea vegetable can work, with a different mineral flavor and texture.
Tofu: Use the closest available tofu texture. The result may be more fragile or firmer than intended.
Salt: Soy sauce can add saltiness but also changes color and flavor.
Sesame seeds: Omit if necessary; the dish loses some aroma.
Toasted sesame oil: Perilla oil is different but works in some Korean dishes.

Nutrition & source