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!

Nutriscore Rating: 80/100

Prep Time:20 mins

Cook Time:15 mins

Total Time:35 mins

Servings: 4

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

Directions

Step 1

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.

Step 2

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.

Step 3

Peel the carrots and julienne them into thin matchstick-sized pieces. Set aside.

Step 4

Cut the pressed tofu into 2 cm cubes. Place the cornstarch in a shallow dish and toss the tofu cubes until evenly coated.

Step 5

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.

Step 6

In a small bowl, whisk together the soy sauce, sesame oil, rice vinegar, honey, minced garlic, salt, and black pepper to make the dressing.

Step 7

In a large mixing bowl, combine the baby spinach leaves, julienned carrots, drained hijiki seaweed, and sliced green onions.

Step 8

Add the crispy tofu to the salad mixture and drizzle the dressing over the top. Gently toss until everything is evenly coated.

Step 9

Transfer the salad to a serving dish and garnish with toasted sesame seeds. Serve immediately.

Nutrition Facts

Serving size	(779.5g)

Amount per serving	% Daily Value*
Calories	980.2

Total Fat 67.5g	0%
Saturated Fat 9.6g	0%
Polyunsaturated Fat 8.7g
Cholesterol 0mg	0%
Sodium 2730.9mg	0%
Total Carbohydrate 57.2g	0%
Dietary Fiber 14.4g	0%
Total Sugars 17.6g
Protein 52.9g	0%

Vitamin D 0IU	0%
Calcium 910.7mg	0%
Iron 13.7mg	0%
Potassium 2143.2mg	0%

*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.

Source of Calories

Fat: 58.0%

Protein: 20.2%

Carbs: 21.8%