Thursday, May 6, 2010

Hurray for Hijiki - Tofu Hijiki Saute and Summer Hijiki Salad

We are trying a new recipe tonight from Moosewood's Simple Suppers for a Tofu Hijiki Saute.

1 1/2 cups brown rice in 2 1/2 cups water for 30-40 minutes

1/2 cup hijiki in warm water for 15 minutes

2 Tsp sesame seeds and reserve
1 Tsp sesame oil
1 cake firm tofu cut into small cubes
remove tofu and add to pan
1 Tsp sesame oil
3 cups carrot marchsticks
1 onion in slices
cook for 5 minutes until tender
ass tofu, hijiki and 2 Tsp soy sauce

On the back of the Emerald Cove Hijiki bag I found this recipe which has all of Gracie's favorite foods.

Summer Hijiki Salad:
1/2 cup hijiki
water to cover
1 Tsp soy sauce
1/2 cup frozen corn
1/2 cup frozen peas
1/2 cup bean sprouts
1/2 grated carrots
 (we'll try it for lunch today with TJ's soycatash: edamame, corn and bell peppers)
4 Tsp mustard
4 Tsp tahini
3 Tsp brown rice vinegar
1/2 cup water

Soak hijiki in water to cover for 10 minutes. Drain, reserving liquid, and rinse. Simmer soaked hijiki , covered, in soaking water to cover for 35 minutes. Add soy sauce and cook 10 minutes. Heat corn and peas for 5 minutes and sprouts for 1 minute then toss with carrot and dressing.

This would be great for a picnic with sauteed tofu cubes.

1 comment:

  1. I've just made this dish from the cookbook and found it quite interesting. The hijiki surprised me the most.