Hijiki with Shiitake Mushrooms and Carrots
*1/2 cup hijiki has as much calcium as 1 cup of milk and more iron than 2 eggs
(inspired by Mark Bittman’s recipe)
Ingredients
1 cup dried hijiki
10 fresh shiitake mushrooms, stems discarded, thinly sliced
2 tablespoons extra virgin olive oil
1 cup diced firm tofu or tempeh
2 medium carrots, shredded
1 cup peas
1 cup No-Chicken vegetable broth
2 tablespoons mirin
1/4 cup soy sauce, or to taste
Directions
1. Soak hijiki in cold water to cover.
2. Put olive oil in a 12-inch skillet over medium-high heat. Saute the tofu cubes quickly in oil, for 2 or 3 minutes, stirring only once or twice. Remove with a slotted spoon.
3. Drain hijiki, and put in skillet; stir once, then add carrots and shiitakes. Stir again; add tofu and peas, stock, and mirin and soy sauce. Stir, turn heat to medium-low, and cook, stirring occasionally, until carrots are tender, about 10 minutes. Mixture should be thick, not soupy. Taste, add more soy sauce or salt if necessary, and serve.
