Japanese Macaroni Salad with Tofu

1. 1

   Wrap the tofu with a paper towel, put on a heatproof plate, and microwave.

2. 2

   Let it cool, then drain excess water.

3. 3

   Transfer into a bowl while crumbling by hand.

4. 4

   Chop the carrot into quarter-rounds.

5. 5

   Boil water in a pot, and cook the macaroni.

6. 6

   5 minutes before the macaroni is ready, add the carrot and hijiki seaweed to the pot.

7. 7

   When they are cooked, drain excess water.

8. 8

   Transfer the macaroni, carrot, and hijiki seaweed to the bowl with the tofu.

9. 9

   While they are still hot, add ponzu sauce and shio-konbu, then mix.

10. 10

    Add mayonnaise and mix, then it's done.

11. 11

    After tasting, if you find the taste weak, sprinkle a small amount of salt.

* Per serving · 4 servings · Values may vary.

No additional tips available.