Golden Tofu Salad with Carrots and Hijiki
Bursting with vibrant colors and umami-rich flavors, this Golden Tofu Salad with Carrots and Hijiki is a healthy and satisfying fusion dish perfect for quick lunches or light dinners. Crispy golden tofu cubes are pan-seared to perfection and paired with rehydrated hijiki seaweed, nutrient-packed baby spinach, and crunchy julienned carrots. Tossed in a savory-sweet dressing that combines soy sauce, sesame oil, rice vinegar, and honey, each bite delivers a harmonious balance of texture and taste. Toasted sesame seeds and finely sliced green onions add a delightful finishing touch, making this salad as visually stunning as it is delicious. Ready in just 35 minutes, this plant-based recipe is a flavorful way to enjoy wholesome ingredients while celebrating Japanese-inspired cooking techniques. Whether you're vegan or just looking to switch up your salad game, this dish is sure to impress!
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Recipe Information
Ingredients
- 400 g firm tofu
- 2 tbsp hijiki seaweed (dried)
- 2 medium carrots
- 100 g baby spinach leaves
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 tbsp olive oil
- 2 tbsp cornstarch
- 1 green onion, finely sliced
- 1 tbsp sesame seeds (toasted)
- 1 tbsp rice vinegar
- 1 tsp honey
- 1 clove garlic, finely minced
- 0.5 tsp salt
- 0.25 tsp black pepper
Instructions
Drain the tofu and wrap it in a clean kitchen towel. Place something heavy on top to press out excess water for about 10-15 minutes.
While the tofu is pressing, soak the hijiki seaweed in a small bowl of warm water for 10 minutes to rehydrate. Drain and set aside.
Peel the carrots and julienne them into thin matchstick-sized pieces. Set aside.
Cut the pressed tofu into 2 cm cubes. Place the cornstarch in a shallow dish and toss the tofu cubes until evenly coated.
Heat 2 tbsp of olive oil in a nonstick skillet over medium heat. Add the tofu and cook for 2-3 minutes on each side, or until golden and crispy. Remove from heat and set aside.
In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, salt, and black pepper to make the dressing.
In a large mixing bowl, combine the baby spinach leaves, julienned carrots, drained hijiki seaweed, and sliced green onions.
Add the crispy tofu to the salad mixture and drizzle the dressing over the top. Gently toss until everything is evenly coated.
Transfer the salad to a serving dish and garnish with toasted sesame seeds. Serve immediately.
Nutrition Facts
Calories |
980 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 67.5 g | 87% | |
| Saturated Fat | 9.6 g | 48% | |
| Polyunsaturated Fat | 8.7 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2731 mg | 119% | |
| Total Carbohydrate | 57.2 g | 21% | |
| Dietary Fiber | 14.4 g | 51% | |
| Total Sugars | 17.6 g | ||
| Protein | 52.9 g | 106% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 911 mg | 70% | |
| Iron | 13.7 mg | 76% | |
| Potassium | 2143 mg | 46% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
