Wild Seaweed Salad

4 Jan

Ah, thank you thank you thank you, he’s finally napping in his own bed. Hopefully he’ll stay down for a while because it’s 2:38 and he hasn’t slept longer than 20 minutes all day and he’s in quite a mood.

I thought I could use this blog to also document some food stuffs Andy and I have been trying out and make my own little recipe collection of recipes I find around the web. It works well to put it on here because since each entry

JINX! HE’S AWAKE! Oh, wait….maybe not. He’s swinging his head around in his bed but his eyes are still closed. Binky is out, repeat BINKY IS OUT. Still asleep. Hmmm.

Oh well, I’ll try to get this posted. Since I can organize these under categories, I can bring up all the recipes we’ve tried and liked under the Food category. Nice stuff. Anyway, here’s one we had last night which turned out really well. I found it at 101 Cookbooks.

(Binky back in after brief crying episode. He’s back asleep. Ahh, the excitement of my day.)

Wild Seaweed Salad Recipe

1 cup of loosely packed (wild) nori seaweed
12 ounces extra-firm nigari tofu

Grated zest of 1 lemon
Fresh ginger, cut into a 1-inch cube, peeled, and grated
2 tablespoons honey
scant 1/2 teaspoon cayenne
3/4 teaspoon fine-grain sea salt
1 tablespoon freshly squeezed lemon juice
1/4 cup unseasoned brown-rice vinegar
1/3 cup shoyu sauce (wheat-free soy sauce)
2 tablespoons extra-virgin olive oil
2 tablespoons toasted sesame oil

2 medium shallots, finely chopped
2 cups pecans, toasted
1 cup loosely packed cilantro leaves/stems, chopped
6 cups cooked wild rice

Preheat your oven to 300F degrees. Toast the nori for 7-10 minutes, or until crisp. Let cool for a few minutes, crumble and set aside.

Drain the tofu, pat it dry, and cut it into rectangles roughly the size of your thumb (½ inch thick and 1 inch long). Cook the tofu in a dry nonstick (or well-seasoned) skillet over medium-high heat for a few minutes, until the pieces are browned on one side. Toss gently once or twice, then continue cooking for another minute or so, until the tofu is firm, golden, and bouncy. Leave the tofu like this, or cut into strips, or cubes (whatever you like). Set aside.

In the meantime, make the dressing by combining the zest, ginger, honey, cayenne, and salt in a food processor (or use a hand blender) and process until smooth. Add the lemon juice, rice vinegar, and shoyu, and pulse to combine. With the machine running (or by hand), drizzle in the oils. Set aside.

In a large bowl, just before serving toss the shallots, pecans, cilantro, crumbled seaweed, and wild rice with a generous amount of the dressing. Mix well and add the cooked tofu. Toss (gently) again, taste, add more dressing (and a bit of salt) if needed, and serve family-style.

I cut the recipe down to work for three people (well, two people and Will) and it was pretty tasty. If anybody tries this and are seaweed newbies like us, careful what seaweed you put in your trash. It will need to go out that night or your whole kitchen will smell like a sushi restaurant in the morning. I also used chopped pecans because that’s what I had but I think it would have worked a lot better with pecan halves. It was good, filling and pretty cheap!

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One Response to “Wild Seaweed Salad”

  1. Lolli & Pop January 5, 2009 at 10:21 am #

    Sorry darlin, that recipe may taste good but to a Southerner it sure doesn’t sound good.

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