Local cheese and a not-so-local-salad

I had to try some more local Swedish Bleu (Swedes call their Bleu's Ädel = noble) the single mass-factory-size maker in Sweden that makes these is from enormous Danish-Swedish Arla Foods, Europes largest dairy they use their the Kvibille brand for these. I read somewhere that they won gold in an international competition with their drunken Whiskey variety, (as Best Scandinavian Cheese) so that's why I decided to go for a taste.

Today I was given a task, to use some japanese Hijiki (that's dried seaweed, I learned) in "some kind of meal" sitting by itself in the cupboard. After some googling I found an interesting recipe: Golden Tofu Salad with Carrots and Hijiki. Not a local dish to me in any way. However, I had a task to fulfill. The reason I decided to post about it is twofold: there was no picture of it on recipe site where I found the salad, so I decided to pull out my camera for a shot, it's a beautiful and colorful dish. Second, it tastes wonderful, just as they say on the site.

Golden Tofu Salad with Carrots and Hijiki:

• 3 tablespoons dried hijiki seaweed
• 1 cup water 12 ounces (~300 gr)firm tofu
• 1 tablespoon sesame oil
• 1 tablespoon soy sauce or tamari
• 1 tablespoon sesame oil
• 1/2 teaspoon fresh ginger, grated
• 2 tablespoons rice vinegar
• 1/4 teaspoon sea salt
• 2 medium carrots, julienned
• 3 scallions (green onion), sliced thinly,sprinkled with
• 1/8 teaspoon sea salt, and pressed lightly

1. In a small saucepan, soak hijiki for 10 minutes.
2. Once rehydrated, simmer the seaweed uncovered for 20 minutes or until the water has evaporated.
3. Remove from heat and allow to cool.
4. Meanwhile, drain the tofu and slice the cake horizontally.
5. Place between sheets of paper towels and put on a cutting board with a heavy weight atop the tofu to press away excess water. A cast iron skillet or heavy book is ideal. Drain the tofu for at least 15 minutes.
6. Cut into cubes and brown evenly on all sides using 1 tablespoon of sesame oil.
7. Remove from pan and sprinkle with tamari. Set aside to cool.
8. In a large bowl, whisk together vinegar, oil, ginger, and salt.
9. Add seaweed, tofu, and veggies.
10. Toss well and allow flavors to 'marry' for at least 30 minutes