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Tofu and Wakame (dried seaweed) Salad

Featured in the Honolulu Star-Advertiser on October 8, 2014.

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Ingredients:

Tofu and Wakame (dried seaweed) Salad

  • 1/2 package (1/2 ounce size) wakame
  • 2 medium cucumbers, thinly sliced
  • 1/2 teaspoon salt
  • 1/4 cup rice wine vinegar
  • 1 tablespoon sugar
  • 1 teaspoon ginger root slivers
  • 1 teaspoon sesame seed, toasted
  • 1 teaspoon miso (fermented soybean) paste
  • 2 cups extra firm tofu, diced in 1/2-inch cubes
  • 1/4 cup dried bonito flakes

Directions:

  1. In a large bowl, soak wakame in cold water for 20 minutes.
  2. In a separate bowl, combine cucumber and salt; let stand for 10 minutes.
  3. Squeeze cucumbers to remove excess liquid; set aside.
  4. Drain wakame, remove hard spine, and roughly chop.
  5. Whisk together vinegar, sugar, ginger, sesame seeds, and miso.
  6. Combine cucumbers, wakame, and tofu; toss in dressing.
  7. Chill in refrigerator.
  8. Top with bonito flakes and serve.

Serves 4.

Approximate Nutrient Analysis per serving:
150 calories, 6 g fat, 1 g saturated fat, 0 mg cholesterol, 600 mg sodium, 13 g carbohydrate, 4 g fiber, 6 g sugar, 13 g protein

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