Japanese Macaroni Salad with Tofu

Name: Japanese Macaroni Salad with Tofu
Yield: 4 servings
Cuisine: American
Ingredients: 100 grams Macaroni; 1/2 block Tofu; 1/2 Carrot; 7 grams Hijiki seaweed (dried); 1 tbsp Shio-kombu; 2 tbsp Ponzu; 5 tbsp Mayonnaise; 1 dash Salt

cookpad.japan @cookpad_jp

I had leftover tofu. I didn't have vegetables to make a salad. I gathered the ingredients that I had at home, then I made this Japanese salad.

If you use tofu as is, the salad will be watery from the water content in the tofu.
You don't need to drain the excess water completely, but drain until no more water comes out from the tofu.
You also have to drain excess water from the macaroni, otherwise the ponzu sauce won't be absorbed well, so be careful. Recipe by soratea

I had leftover tofu. I didn't have vegetables to make a salad. I gathered the ingredients that I had at home, then I made this Japanese salad.

cookpad.japan @cookpad_jp

I had leftover tofu. I didn't have vegetables to make a salad. I gathered the ingredients that I had at home, then I made this Japanese salad.

Saved

Ingredients

4 servings

100 gramsMacaroni
1/2 blockTofu
1/2Carrot
7 gramsHijiki seaweed (dried)
1 tbspShio-kombu
2 tbspPonzu
5 tbspMayonnaise
1 dashSalt

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Steps

1

Wrap the tofu with a paper towel, put on a heatproof plate, and microwave.
2

Let it cool, then drain excess water. Transfer into a bowl while crumbling by hand.
3

Chop the carrot into quarter-rounds. Boil water in a pot, and cook the macaroni. 5 minutes before the macaroni is ready, add the carrot and hijiki seaweed to the pot.
4

When they are cooked, drain excess water. Transfer the macaroni, carrot, and hijiki seaweed to the bowl with the tofu. While they are still hot, add ponzu sauce and shio-konbu, then mix.
5

Add mayonnaise and mix, then it's done. After tasting, if you find the taste weak, sprinkle a small amount of salt.