Japanese Macaroni Salad with Tofu

• 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

1. Wrap the tofu with a paper towel, put on a heatproof plate, and microwave.
2. Let it cool, then drain excess water.
3. Transfer into a bowl while crumbling by hand.
4. Chop the carrot into quarter-rounds.
5. Boil water in a pot, and cook the macaroni.
6. 5 minutes before the macaroni is ready, add the carrot and hijiki seaweed to the pot.
7. When they are cooked, drain excess water.
8. Transfer the macaroni, carrot, and hijiki seaweed to the bowl with the tofu.
9. While they are still hot, add ponzu sauce and shio-konbu, then mix.
10. Add mayonnaise and mix, then it's done.
11. After tasting, if you find the taste weak, sprinkle a small amount of salt.

macaroni, carrot, ponzu, mayonnaise, salt

Taken from cookpad.com/us/recipes/155462-japanese-macaroni-salad-with-tofu (may not work)