Hijiki-Miso Tofu Salad

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We used to sell these at our farmers market throughout the Bay Area, just to inspire folks what one can do with our tofu.

2 80z Hodo Braised Tofu, sliced thin
6 caps, fresh shittake, sliced thinly
1/2 cup edamame, shelled
1 Tablespoon dried Hijiki, rehydrated and drained
1 Tbs red miso
2 Tbs rice wine vinegar
2 Tbs water
2 Tbs toasted sesame oil
2 Tbs mirin or 2 tsp sugar

Sliced mushrooms.  Bring a small pot of salted water to boil.  Add edamame and boil a minute.  Then add sliced mushrooms and hijiki and bring to boil another minute.  Drained and squeeze dry.

Whisk together red miso, vinegar, water, sesame oil and mirin.  Toss with sliced tofu and blanched vegetables.

Serve: 6

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