Rating: 4 stars
1 Ratings
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  • 4 star values: 1
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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.

Recipe by Cooking Light September 2002


Credit: Randy Mayor; Styling: Lydia DeGaris-Pursell

Recipe Summary test

16 servings (serving size: 3 crackers)


Ingredient Checklist


Instructions Checklist
  • 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.

  • 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.

  • To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges. Cut each wedge crosswise into 8 pieces to yield 48 triangles.

  • 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.

Nutrition Facts

40 calories; calories from fat 20%; fat 0.9g; saturated fat 0.1g; mono fat 40g; poly fat 0.5g; protein 1.1g; carbohydrates 7g; fiber 0.5g; iron 0.6mg; sodium 127mg; calcium 16mg.