Category: Greens, Spring | Difficulty: Easy
1/2 lb asparagus, trimmed
1 tbs Hijiki
1/2 package extra firm Tofu
1. Soak the hijiki in boiling water for 5 minutes, rinse and drain well.
2. Rinse tofu and press any excess liquid from tofu for 20-30 minutes. Cut
into 1/2 inch cubes.
3. Steam asparagus and cool them under running water to stop cooking.
4. Toss together with almond butter ginger dressing.
© Yukiko Yuasa, "Sushi and Sea Vegetables"