Seasoned Seaweed and Tofu Salad
Nature’s Vascular Cleaner: Delicious and Healthy Seaweed and Tofu Salad
As someone who grew up in the inland region of Gangwon-do, far from the coast, I didn’t have many opportunities to try seafood dishes in my childhood. I never even saw seaweed like ‘Tossal’ back then, and only recently have I started seeing it on market shelves. When encountering new ingredients, I sometimes hesitate, unsure how to prepare or enjoy them. However, I learned that Tossal, which was once eaten as a famine food in Korea, is now highly sought after for its well-known nutritional benefits. This recipe brings together fresh Tossal and soft tofu for a dish that’s not only delicious but also packed with nutrients. It’s a wonderfully healthy option that can also support vascular health.
Main Ingredients- 150g Tossal seaweed (lesser) harvested from the sea
- 1/4 block Tofu (approx. 80g)
- 1 Scallion
Cooking Instructions
Step 1
First, rinse the Tossal seaweed thoroughly under running water to remove any debris. Make sure to wash it several times to get rid of any sand or small shell fragments. After washing, drain it well using a colander.
Step 2
Slice the tofu into flat, bite-sized pieces, about 1 to 1.5 cm thick. Bring a pot of water to a boil, add a pinch of salt, and blanch the tofu for about 1 minute. This step helps firm up the tofu and remove any impurities.
Step 3
Re-boil the water used for blanching the tofu. Once boiling, add a little more salt and carefully add the rinsed Tossal seaweed. Blanch it for about 2 minutes. This quick blanching will make the seaweed tender without overcooking it.
Step 4
Immediately after blanching, rinse the Tossal seaweed under cold running water to cool it down quickly. This helps maintain its vibrant green color and crisp texture. Squeeze out as much water as possible by hand. Then, cut the seaweed into manageable lengths, about 3 to 4 cm. Gently squeeze the excess water from the blanched tofu using a cheesecloth or paper towels to make it easier to mash. Finely chop the scallion. In a mixing bowl, combine the prepared Tossal seaweed, squeezed tofu, and chopped scallion.
Step 5
Now, it’s time to add the seasonings and mix everything together. Add the minced garlic, soy sauce for soup, fragrant perilla oil, and toasted sesame seeds for a nutty flavor. Gently mash the tofu and mix all the ingredients together with your hands, ensuring everything is well combined. Be careful not to over-mix, as this can make the seaweed mushy. Mix gently until everything is beautifully blended. Transfer the seasoned seaweed and tofu salad to a serving dish. Enjoy!
