Tofu Salad with Beans and Hijiki Seaweed

1. 1

   Chop the mizuna greens into 5 cm.

2. 2

   Cut the tofu and tomatoes into bite-size pieces.

3. 3

   Put the rehydrated hijiki seaweed in a heatproof bowl.

4. 4

   Add mentsuyu, mix well, then microwave for 2 minutes at 500 W. Let cool.

5. 5

   Scatter the mizuna greens on a plate.

6. 6

   Put the lightly drained Step 2 hijiki seaweed, tofu, and tomatoes on top of the greens.

7. 7

   Finally, scatter the mixed beans on top.

8. 8

   Swirl in the ponzu and sesame oil, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.