Seaweed and Tofu Salad

Rinse 1 geun (approx. 600g) of seaweed (Hijiki) in water and soak in vinegar water for 20 minutes.

Blanch briefly in boiling water.

Cut a handful of seaweed into bite-sized pieces.

Mash half a block of tofu.

Use a cloth to squeeze out excess water from the tofu.

In a bowl with the seaweed and tofu, add half a spoon of salt, 1 spoon of soy sauce, and 1 spoon of perilla oil. Mix everything together well.