Seaweed Salad

25g/1oz dried Wakamame or Kombu seaweed

1 clove garlic
1 1 inch piece fresh ginger
1 red chili (deseeded) (optional)
1 tablespoon sesame oil
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 teaspoon honey

150g firm tofu
1 tablespoon pistachio nuts
1 tablespoon roasted sesame seeds

Serves 2
Soak the dried seaweed in about 200ml water for about 8-10 minutes. The seaweed should turn leafy and green. Discard excess water, even wring the seaweed. Cut into slim slivers.

For the dressing: mix the sesame oil, soy sauce and rice vinegar with the honey. Finely chop deseeded chili into small pieces and add together with the finely grated ginger, and crushed garlic. Pour the dressing over the seaweed. Keep in the fridge for half an hour. Serve cold. Sprinkle with toasted sesame seeds before serving.

To make it a proper meal or lunch you can add toasted tofu and some nuts. Cut the tofu into cubes and toast them in a non-stick pan over medium heat until the sides turn golden brown.
Toast the pistachio kernels in a dry pan over medium heat. Both tofu and roughly chopped pistachios can be added warm to the cold salad.

© Anja's Food 4 Thought. Recipe from