Hiziki with Broccoli and Tofu

Adapted from The Natural Gourmet
Serves 6

1/2 cup hiziki seaweed
2 cups boiling water
4 large red radishes, thinly sliced
1 bunch broccoli, chopped (or asparagus, green beans, snowpeas)
1/2 lb firm tofu, pressed dry with a clean dishcloth and cut into 1/2 inch dice
1 tablespoon coconut oil
1/2 inch piece ginger root, peeled, thinly sliced and cut into fine matchsticks
1 tablespoon toasted sesame oil
1 tablespoon soy sauce or wheat-free tamari

1. Set the hiziki in a bowl and pour boiling water on top. Cover and let sit for 5 minutes. Drain and rinse hiziki. Set aside.
2. Heat coconut oil over high heat in a wok or skillet. Add tofu and and saute for about 3 minutes. Remove tofu and drain on paper towel. Add sesame oil and ginger and saute, stirring for about 1 minute. Add the hiziki and cook for 3 minutes. Add soy sauce, cover and lower heat to medium and cook for 2 more minutes.
3. Add the broccoli and radishes and cook until they are tender crisp, several more minutes. Stir in tofu and cook another minute. Serve immediately.

Hiziki is a wild sea vegetable. It is naturally sun dried and one of the most mineral rich sea vegetables. Delicious, bold, sweet, concentrated nourishment. Low calorie, fat free, rich in dietary fiber, and a good source of vitamin B2, calcium and magnesium.