Soy Beans with Tofu and Hijiki

    40 minutes

    This combination of Japanese ingredients contains the same amount of protein per serving as steak. It's good with a spinach salad.

    1 person made this

    Serves: 4 

    • 10g hijiki or any other dried seaweed
    • 3 dried shiitake mushrooms
    • 1 1/2 tablespoons sesame oil
    • 200g firm tofu, sliced
    • 1 carrot, chopped
    • 2 cups cooked soy beans (or tinned, drained)
    • 1 teaspoon dashi
    • 5 tablespoons low sodium soy sauce
    • 2 tablespoons mirin

    Preparation:15min  ›  Cook:15min  ›  Extra time:10min soaking  ›  Ready in:40min 

    1. Rinse the seaweed and soak in 1 cup cold water for 10 minutes then drain. Soak mushrooms in hot water for 10 minutes, or until soft. Drain, retaining soaking water, and slice mushrooms thinly.
    2. Heat oil in a pan and saute seaweed, mushrooms, tofu and carrot until the vegetables are tender. Add soy beans, dashi, soy sauce, mirin and mushroom water to cover and simmer, stirring occasionally, until liquid is absorbed.
    3. Serve on white rice.

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