I know what you’re thinking. Seaweed? That slimy, dull green algae we’re so used to seeing washed up along the British coastline? Yes. Move over kale, seaweed is the new superfood.
Seaweed is in fact a highly nutritious and versatile ingredient. Used widely in Korean and Japanese cooking, it’s packed full of minerals like iodine, which is great for the thyroid function and helps to strengthen the immune system. It contains more vitamin C than an orange, plus it’s high in protein.
Seaweed can be used in a variety of dishes, including stock, soup, salad, and, of course, sushi. Its neutral, earthy taste pairs well with flavourful dressings and sauces, and it will leave you feeling full. You can find the dried stuff in some big supermarkets, as well as oriental supermarkets and online.
Try it for yourself
The seaweed soaks up the chilli dressing, contrasting wonderfully with the punchy coriander seeds and lime in the tofu coating. The seaweed ribbons have a thicker texture than you’d expect, similar to lasagne sheets, though with a fresher taste and more bite.
- 40g dried seaweed (we used kelp – you could also use wakame or a similar alternative)
- 20g panko breadcrumbs
- Grated zest of 1 small lime
- 1 tsp coriander seeds
- 1 tsp black (or white) sesame seeds
- 15g coriander leaves
- 150g tofu, drained and cut into 2cm chunks
- 20g plain flour
- 1 egg, lightly beaten
- 50ml sunflower oil, for frying
For the dressing
- 1 tbsp lime juice
- 1 tsp sesame oil
- 1 tsp sriracha chilli sauce
- A couple of drops of rice wine
- 2 tbsp groundnut oil
Preparation time: 40 minutes
Cooking time: 20 minutes
Serves 2-3 as a starter
1. Place the seaweed in a medium saucepan and cover with cold water. Bring
to the boil and then simmer for 10 minutes.
2. Whisk together all of the dressing ingredients except the groundnut oil.
Gradually add the groundnut oil, whisking as you go.
3. Next, get your production line ready to coat your tofu. Put the coriander
seeds in a small bowl and crush them with the back of a metal spoon. Add the
breadcrumbs, lime zest and sesame seeds, a pinch of salt and stir in together.
Beat the egg into another small bowl. Pour the flour into a third bowl. Coat the
tofu in the flour, followed by the egg and lastly the breadcrumb mix.
4. Drain the seaweed, and cut into 2-3cm wide ribbons.
5. Put a large frying pan on a medium heat and add the sunflower oil. Cook
the tofu for a few minutes on each side, until golden brown.
6. Mix the seaweed, coriander leaves and dressing together in a bowl. Serve
on a plate with the crispy tofu. Squeeze some extra lime juice on top if you