Wakame Salad with Tofu

Fleshy, crunchy seaweed mixed with firm tofu cubes. The sauce is dark, glossy, and gives off a toasted sesame aroma that tingles the nose.

• Prep time: 15 min
• Cook time: 0 min
• Difficulty: Easy
• Calories: 257
• Protein: 18 g
• Carbs: 8 g
• Fat: 18 g

Ingredients

• 40 g wakame seaweed ( dried )
• 400 g firm tofu ( in 1cm cubes )
• 3 tbsp soy sauce
• 2 tbsp Rice vinegar
• 2 tbsp Sesame oil
• 1 tsp White sugar
• 1 tsp Ginger powder
• 1 piece Hot chili pepper ( chopped )
• 1 tbsp Sesame seed ( toasted )

Instructions

1. Rehydrating the seaweed

   Soak the dried seaweed in a large bowl of cold water. Let them rehydrate for 10 minutes until they become supple and bright green. Drain and squeeze firmly with your hands to remove all excess water.

2. Preparing tofu and aromatics

   Cut the tofu into regular 1 cm cubes. Seed the chili and chop it finely. If the tofu is too wet, pat it dry with a clean cloth so it absorbs the sauce better.

3. Emulsifying the sauce

   In a bowl, mix the sugar, rice vinegar, and soy sauce until the sugar is completely dissolved. Drizzle in the sesame oil while stirring. Add the powdered ginger and chopped chili.

4. Final assembly

   Mix the seaweed, tofu, and sauce in a salad bowl. Toss gently to avoid breaking the tofu. Sprinkle sesame seeds on top just before serving to keep them crunchy.

Chef's tips

• Squeeze the seaweed thoroughly after rehydrating to prevent the salad from becoming watery.
• Let the salad rest for 10 minutes in the fridge before serving so the tofu absorbs the flavors.

Storage

Consume within 24 hours. After that, the seaweed loses its crunchy texture.