Hijiki is a mild, earthy flavored seaweed high in iron, calcium, and other minerals; look for it at health food stores and Japanese and Korean markets. We prefer to bake these patties, but they may also be rolled into balls and deep fried.
Makes 4 burger-size patties or 8-10 smaller patties
1/4 cup dried hijiki seaweed
12 ounces extra firm tofu
1 medium carrot, finely grated
2 scallions, white and light green parts, finely chopped
2 cloves garlic, finely grated
1 teaspoon finely grated ginger
1 tablespoon plus 1 teaspoon soy sauce
1 tablespoon toasted sesame oil
2 teaspoons toasted sesame seeds
Pinch of ground white pepper
Preheat oven to 350°F.
Rinse and drain hijiki to remove any sand. (If you don't have a fine mesh strainer, just swirl the seaweed around in a bowl of water, then drain.) Place hijiki in a bowl with warm water to cover and let soak for 15 minutes.
While hijiki is soaking, drain and rinse tofu. Cut tofu into 1/4-inch thick slices and press between clean kitchen towels or paper towels to rid of excess water.
Drain hijiki, squeezing out any excess water, and coarsely chop. Mash tofu using your hands or a fork. Combine chopped hijiki, mashed tofu, and all other ingredients in a bowl.
Form the mixture into round patties. (Makes 4 burger-size patties or 8-10 smaller patties.) Place on an oiled baking sheet and bake until golden, about 30 minutes.
Serve with Carrot-Ginger Dressing.