1 14oz. package extra firm tofucut into bite sized cubes
2tablespoonsdried wakame soaked in water for at least 10 minutes4g // check the instructions on the back of the package. You may have to cook your wakame depending on the brand and where it's harvested from. If you're adding wakame that has been rehydrated, you want to add about 1/2 cup
2teaspoonslime juiceor lemon juice if it’s more convenient
1/2cupred onion60g, finely diced
1/2teaspoongingerpeeled and grated
2green onionschopped - use the whole thing
Place the dried wakame in a medium sized bowl and cover it with two cups of water. Set this aside for now. Or cook it, depending on the instructions on the package.
Rinse the tofu with water and then extract as much liquid as possible by placing it in a pie pan and stacking some plates on top of it. Let it sit like this for 20 minutes or so while you prepare the rest of the ingredients. Alternatively, you can use a tofu press. I use the plate method.
In a large mixing bowl, add the soy sauce, sesame seeds, lime juice, garlic, red onion, ginger and red onions.
Take the tofu out of the pie pan, cut into bite-sized cubes and add to the mixing bowl.
Drain the water from the seaweed, rinse it with water and then press as much water out of it as you can. Add it to the mixing bowl with the tofu.
Gently stir until all of the ingredients are combined. Eat right away or chill in the fridge. Serve cold.
Serves 2-4 people. Make half of this recipe if you're cooking for one.