Description
Makes this Japanese seaweed salad in 10 minutes!
Ingredients
Scale
- 1/4 cup dried seaweed (wakame)
- 7 ounce silken tofu
- 1/3 English cucumber (Sliced in half lengthwise and into quarters)
- 4 cherry tomatoes (sliced in half)
- 1 thumb size ginger (peeled and grated)
- wasabi paste (optional)
For the dressing:
- 2 tablespoons rice vinegar
- 2 tablespoons soy sauce
- 1/2 tablespoon mirin
- 2 tablespoons dashi stock
Instructions
- Drain and wrap tofu in paper towel (to remove excess water).
- Put dried seaweed in cold water (enough to be submerged) and let sit for 5 minutes. Drain and squeeze out excess water and divide equally among two bowls.
- Unwrap tofu and gently slice into bite size cubes. Divide and add to the seaweed.
- Top with cucumber, tomatoes, grated ginger and a little wasabi paste.
- Pour dressing and serve immediately.
For the dressing:
- Pour all the ingredients in a mixing bowl and set aside.
Notes
This Japanese seaweed salad can be served as an appetizer or a side.
Nutrition
- Serving Size:
- Calories: 123
- Sugar: 4 g
- Sodium: 1201.4 mg
- Fat: 3.7 g
- Saturated Fat: 0.7 g
- Carbohydrates: 10.1 g
- Fiber: 1.4 g
- Protein: 15.3 g
- Cholesterol: 0.5 mg
