Seasoned Hijiki and Tofu (Tot Namul Dubu Muchim)

Photo: Korea Ministry of Food and Drug Safety

Seasoned Hijiki and Tofu (Tot Namul Dubu Muchim)

Name: Seasoned Hijiki and Tofu (Tot Namul Dubu Muchim)
Cuisine: South Korea
Ingredients: 15 g Hijiki seaweed (tot); 40 g Tofu; 0.1 g Sun-dried sea salt; 0.1 g Sesame seeds; 0.1 g Sesame oil; 0.1 g Garlic

톳나물 두부무침

Side dish

Side dishesCourse

42kcal · per serving

Not spicySpice

🌱 VeganGluten-free

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Recipe

Seasoned Hijiki and Tofu (Tot Namul Dubu Muchim)

Not spicyVeganGluten-freeContains: soy, sesame

Ingredients Tap an ingredient to check it off

Servings1

Hijiki seaweed (tot)톳나물
15 g
Tofu두부
40 g
Sun-dried sea salt천일염
0.1 g
Sesame seeds참깨
0.1 g
Sesame oil참기름
0.1 g
Garlic마늘
0.1 g

Nutrition per serving

42kcal

0.9gCarbs

3.57gProtein

2.7gFat

39.9mgSodium

Steps

Translated from the Korean original. Amounts are as in the original recipe.

Wash the hijiki thoroughly.
Briefly blanch the hijiki in boiling water.
Drain the blanched hijiki and cut into bite-size pieces.
Steam the tofu in a steamer, then mash it.
Finely chop the garlic.
Put the hijiki and tofu in a bowl and mix in the remaining ingredients.

💡 TipAdding tofu to the seaweed lowers the sodium.

Diet and allergy labels are estimated from the ingredient list. Check labels if you have an allergy.
Recipe source: Korea Ministry of Food and Drug Safety (MFDS) recipe database. English translation by WorldFoodPedia, not by MFDS.