“Run and Tell That!”- Hijiki Stir-fry with 5-Spice Tofu and Quinoa
In efforts to start clearing out my kitchen, to get ready for my move into my new place, I decided to start using up ingredients that were screaming to be eaten.
I sometimes find that I’ve left but a tablespoon of an ingredient just hanging out in my pantry and I think to myself, “Why wouldn’t I have just used it all instead of saving a morsel?” So, last night I discovered a small portion of Hijiki, currants and quinoa in my pantry and thought they would go superbly together. Next, I moved onto the freezer and found frozen corn and edamame. Things were looking like they were coming together on my scavenger hunt. Finally, I rummaged through my fridge and found a small portion of baby carrots and a block of tofu. Talk about a successful game of trash or treasure!
What you Need (Serves 1-2):
1/2 Cup Cooked Quinoa (red or white quinoa will do)
1/4 Cup Dried Hijiki (can substitute Arame)
1/2 Cup Frozen Sweet Corn
5 Baby Carrots (julienned- or use 1 large carrot)
1/3 Cup Shelled Edamame
3 Tbsp. Mirin
2 Tbsp. Shoyu
3 Tbsp. Currants
Eden Shake (to taste and for garnish)
Pinch of Kosher Salt
1/4 Block Firm Tofu (Cut into 1/2” squares)
~ 1 Tbsp. Chinese Five Spice Seasoning
1. Soak the hijiki or arame in water for about 10 minutes. Drain and rinse the sea vegetable.
2. Next, place the drained hijiki in a small saucepan and pour in enough water to just cover the hijiki. Set on medium heat and bring to a boil. Allow for most of the water to cook out.
3. Once theres just a bit of water left in the pot, add in the shoyu, mirin and carrots. Reduce the heat to low-medium and allow the vegetables to cook until the carrots are tender, but still crisp.
4. Meanwhile, rub the 5-spice seasoning on both sides of the tofu squares. Then, heat a small skillet with just a thin layer of oil. Once the pan is heated, toss the tofu in and cook for about 2 minutes on both sides, or until the tofu is to your desired texture.
5. Once the carrots in the hijiki mixture are ready, toss in the currants, edamame, Eden shake and corn. Saute for 2 minutes.
6. Serve the hijiki hot or cold with the quinoa.
*Suggestion: Last night I mixed the quinoa and hijiki mixture together and rolled it up in a Nori sheet. It was delish!!!
