Hiziki Caviar with Lemon Tofu Cream and Chives

Photo: Randy Mayor; Styling: Lydia DeGaris-Pursell

Look for hiziki, a black ribbonlike seaweed, in Asian markets; substitute dried nori seaweed sheets if hiziki isn't available. If your knife skills are rusty, preshredded carrots will do nicely for the garnish. Use the leftover tofu cream as a dip for crudités. Admittedly, this recipe isn't quick, but if you have the time and inclination, it's quite impressive.

Yield: 16 servings (serving size: 3 crackers)
Recipe from Cooking Light

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Nutritional Information

Amount per serving
  • Calories: 40
  • Calories from fat: 20%
  • Fat: 0.9g
  • Saturated fat: 0.1g
  • Monounsaturated fat: 40g
  • Polyunsaturated fat: 0.5g
  • Protein: 1.1g
  • Carbohydrate: 7g
  • Fiber: 0.5g
  • Cholesterol: 0.0mg
  • Iron: 0.6mg
  • Sodium: 127mg
  • Calcium: 16mg

Ingredients

  • Caviar:
  • 1 ounce dried hiziki seaweed
  • 1 teaspoon dark sesame oil
  • 1/2 teaspoon vegetable oil
  • 2/3 cup water
  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 garlic clove, minced
  • Remaining Ingredients:
  • 1 lemon
  • 48 sesame-flavored rice crackers
  • 1/2 cup Lemon Tofu Cream
  • 48 pieces (1-inch) sliced fresh chives
  • 48 pieces matchstick-cut carrot

Preparation

  1. To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches above seaweed. Cover and let stand 30 minutes or until soft. Drain. Rinse with cold water, and drain. Place seaweed in a food processor; process until minced.
  2. Heat oils in a large nonstick skillet over medium heat. Add seaweed; cook 3 minutes, stirring occasionally. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce heat; simmer 6 minutes or until liquid evaporates.
  3. To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut each wedge crosswise into 8 pieces to yield 48 triangles.
  4. Place 1 teaspoon seaweed caviar on each cracker. Place Lemon Tofu Cream in a small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2 teaspoon tofu cream on each cracker. Place 1 lemon triangle, 1 chive piece, and 1 carrot piece on each cracker.
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