Seaweed Tofu Salad

Clean the hijiki seaweed thoroughly and blanch it in boiling water for 2-3 minutes.

Blanch the tofu briefly in boiling water, remove excess water, then mash it into bite-sized pieces.

Julienne the cucumber and carrot.

In a bowl, combine the blanched hijiki, tofu, vegetables, and seasonings (soy sauce, sesame oil, minced garlic, sesame seeds, etc.), and mix well.

Transfer to a plate and sprinkle with sesame seeds to finish.