Tofu Salad with Beans and Hijiki Seaweed

• 1/2 block Tofu
• 10 grams Hijiki seaweed
• 1 bag Mixed beans
• 1/2 of tomato, or 5 - 6 cherry tomatoes Tomato or cherry tomatoes
• 1/3 of a bag Mizuna greens
• 3 tbsp Ponzu
• 1 tbsp Sesame oil
• 2 tbsp Mentsuyu (3x concentrate)

1. Chop the mizuna greens into 5 cm.
2. Cut the tofu and tomatoes into bite-size pieces.
3. Put the rehydrated hijiki seaweed in a heatproof bowl.
4. Add mentsuyu, mix well, then microwave for 2 minutes at 500 W. Let cool.
5. Scatter the mizuna greens on a plate.
6. Put the lightly drained Step 2 hijiki seaweed, tofu, and tomatoes on top of the greens.
7. Finally, scatter the mixed beans on top.
8. Swirl in the ponzu and sesame oil, and it's done.

mixed beans, tomato, mizuna, ponzu, sesame oil

Taken from cookpad.com/us/recipes/154217-tofu-salad-with-beans-and-hijiki-seaweed (may not work)