Seaweed Salad

BBQ Side Dish

We had a BBQ today at a friend's place, I made this seaweed and pressed tofu salad to add a touch of freshness.
The cooked dry seaweed is extra crunchy than the fresh one, it also contains rich vitamins and minerals which is super healthy for the detox diet. Combining the pressed tofu gives not only the tender texture but also the rich protein that our body needs.

Ingredients
500 gram dry seaweed ( purchased from Asian Super market )
500 gram pressed tofu ( from Asian Super market )


Salad Dressing
A
1 Tbsp balsamic vinegar
1/2 Tbsp soy sauce
1/2 Tbsp suger

B

5 Thai fine chopped picked chilis
1/3 head squashed garlic
1 Tbsp olive oil

Method

1. Put the dry seaweed in the cold water pot, boil to cook for 10 mins, then strain well.
2. Cook the pressed tofu in the same way.
3. Roll the seaweed and pressed tofu and slice into fine strips
4. Pour the sauce A into the salad, toss several times.
5. Heat the sauce pan with sauce B for 1min and pour into the salad, give a toss, then serve.

Tip
Fresh chili is the alternative option if you cannot find Thai picked chilis. For the best result, marinate for 2 hours in the fridge before serve.