Seasoned Tofu and Hijiki Salad

Blanch the tofu in boiling water, then remove excess moisture.

Clean the hijiki thoroughly, then blanch it in boiling water for 1–2 minutes.

Crumble the blanched tofu into bite-sized pieces and cut the hijiki into edible lengths.

In a bowl, combine tofu, hijiki, chopped carrot, and chopped green onion.

Add soy sauce, sesame oil, minced garlic, and ground sesame seeds, then gently mix everything together.