Seaweed and Tofu Salad with Sesame Dressing

1.Place the dried seaweed in a bowl and cover with cold water. Let it soak for 10 minutes, or until fully rehydrated and tender. Drain well and squeeze out excess water.

2.Cut the tofu into 1.5 cm cubes. Pat dry with a paper towel to remove surface moisture.

3.Prepare the vegetables: thinly slice the cucumber, julienne the carrot, and finely slice the spring onion.

4.In a small bowl, whisk together the soy sauce, rice vinegar, toasted sesame oil, maple syrup, grated ginger, lemon juice, miso paste, and water (add water gradually until the dressing reaches a pourable consistency). Taste and adjust seasoning with a pinch of sea salt if needed.

5.In a large mixing bowl, combine the rehydrated seaweed, tofu cubes, cucumber, carrot, and half of the spring onion. Drizzle the sesame dressing over the salad and toss gently to coat all ingredients evenly.

6.Transfer the salad to a serving platter or individual bowls. Sprinkle with toasted sesame seeds and the remaining spring onion.

7.Serve immediately for the freshest texture, or chill for 10 minutes before serving for a refreshing cold salad.