Seaweed salad

Ingredients (nutrition)

• 1 cup wild Japanese seaweed (Nori)
• 12 oz Japanese firm tofu (Nigari)
• 1 peeled and grated ginger
• 1 grated lemon zest
• 2 tablespoons honey
• 1/2 teaspoon cayenne
• 3/4 teaspoon fine grain sea salt
• 1 tablespoon freshly squeezed lemon juice
• 1/4 cup unseasoned brown rice vinegar
• Japanese wheat free soy sauce (Shoyu) to taste
• 2 tablespoons extra virgin olive oil
• 2 tablespoons sesame oil
• 2 cups toasted pecans
• 2 finely chopped shallots
• 1 cup chopped cilantro leaves and stems
• 6 cups cooked rice

Cooking Instructions

1. Preheat oven to 300 degree F.
2. Toast seaweed for 10 minutes until crisp. Allow to cool for 5 minutes, crumble and set aside.
3. Drain tofu, pat it dry with paper kitchen towel and cut it into rectangles.
4. Cook the tofu in a dry nonstick skillet over medium heat until the pieces are browned.
5. To make the dressing, combine ginger, lemon zest, honey, cayenne and salt in a food processor or hand blender and puree until smooth. Add the lemon juice, rice vinegar and soy sauce. Drizzle in the extra virgin olive oil and sesame oil. Set aside.
6. In a large mixing bowl, toss the pecans, shallots, cilantro, crumbled seaweed and rice with the dressing. Mix well and add the cooked tofu.
7. Serve in salad bowls and drizzle additional dressing if required.

Servings: 10

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