Kale, hijiki, and yuba salad
Yields: 4 servings
  • ¼ cup toasted sesame oil
  • 2-inch piece fresh ginger, peeled thinly julienned
  • 2 tablespoons liquid aminos
  • ½ cup dried hijiki, soaked in water for 10 minutes and drained
  • 1 bunch lacinato kale, ribs removed, then shredded
  • ½ small head of red lettuce, shredded
  • 1 small carrot, shredded
  • 3 tablespoons sesame seeds, toasted
  • 3 oz Hodo yuba, cut into thin strips
  1. Bring the sesame oil and ginger to a sizzle in a sauce pan over medium heat. Transfer to a small bowl and whisk in the liquid aminos.
  2. Using the same pan, toss in drained hijiki and cook for one minute. Set aside to cool.
  3. In a large bowl, toss the finely shredded kale, cabbage, and carrots with ginger sauce, cooled hijiki, and yuba strips.
  4. Just before serving, toss in sesame seeds. Serve at room temperature.
Recipe by Snixy Kitchen at https://www.snixykitchen.com/grilled-pineapple-tofu-skewers-with-spicy-mango-bbq-sauce-a-tofu-giveaway/