Nutrient-Rich Seaweed, Carrot, and Tofu Salad Recipe
Creating a Healthy Meal with Winter’s Special Seaweed, Carrot, and Tofu Salad
If you have fresh seaweed in winter, you can’t miss out! Today, I’ve combined my beloved seaweed with nutrient-packed tofu, reducing the rice portion and enjoying a satisfying meal with this seaweed and tofu salad. Seaweed is richer in calcium than milk, and tofu is a powerhouse of protein and nutrients. I’m making an effort to incorporate seaweed and tofu into my diet for bone health. This seaweed, carrot, and tofu salad is not only delicious but also beneficial for dieting. Why not try making it together?
Main Ingredients
- 150g fresh seaweed (aka seaweed)
- 200g firm hand-pressed tofu
- A little carrot for color
- A pinch of coarse salt for blanching the seaweed
Seasoning
- 1 Tbsp minced green onion
- 1/2 Tbsp minced garlic
- 1/2 Tbsp tuna extract (for umami)
- 1/2 Tbsp soy sauce
- 1 tsp plum extract (for sweetness and tang)
- A pinch of fine salt for seasoning
- 1 Tbsp perilla oil (for nutty flavor)
- 1 Tbsp sesame seeds (for texture and aroma)
- 1 Tbsp minced green onion
- 1/2 Tbsp minced garlic
- 1/2 Tbsp tuna extract (for umami)
- 1/2 Tbsp soy sauce
- 1 tsp plum extract (for sweetness and tang)
- A pinch of fine salt for seasoning
- 1 Tbsp perilla oil (for nutty flavor)
- 1 Tbsp sesame seeds (for texture and aroma)
Cooking Instructions
Step 1
First, prepare the seaweed thoroughly. Bring a pot of water to a boil, add a pinch of coarse salt, and quickly blanch the seaweed for about 30 seconds. This step removes any fishy odor from the seaweed and enhances its crisp texture. Immediately after blanching, remove the seaweed and rinse it thoroughly under cold running water.
Step 2
After rinsing in cold water, cut the seaweed into bite-sized pieces (about 3-4 cm in length). Squeeze out the excess water from the cut seaweed by hand; this prevents the salad from becoming watery and ensures a better flavor.
Step 3
Finely julienne the carrot to add a vibrant color and a refreshing crunch to the salad.
Step 4
Ensure the tofu is well-drained by pressing it between paper towels or a clean cloth. Then, finely mince the tofu with a knife. This technique allows the tofu to absorb the seasonings more effectively, resulting in a tastier dish.
Step 5
Now it’s time to season everything together. In a mixing bowl, combine the drained seaweed, minced tofu, and julienned carrots. Add all the prepared seasoning ingredients (minced green onion, minced garlic, tuna extract, soy sauce, plum extract, perilla oil, and sesame seeds). Gently mix everything together until the seasonings are evenly distributed. Finally, adjust the taste with fine salt. If it needs more flavor, you can add a little more soy sauce or tuna extract.
Step 6
Transfer the deliciously mixed seaweed, carrot, and tofu salad to a serving dish, presenting it attractively. Enjoy this healthy and flavorful winter specialty!
