We had simmered a 9×5″ piece of kombu for broth, and we wanted to repurpose the cooked kombu. Many years ago, we visited Din Tai Fung in Seattle, and I was blown away by their seaweed and bean curd appetizer. So this evening, we tried this recipe based on our pantry: https://whattocooktoday.com/din-tai-fung-seaweed-and-beancurd-salad.html
Our modifications: first, instead of pressed tofu we used a mix of Ha Vista soy bean shreds (about 1 oz) and Nature’s Soy brand fried bean curd sheets (2 sheets). Second, in lieu of bean sprouts, we used a handful of fresh baby spinach. This was tasty, but a bit salty. (Jan. 2023)
Cooking Adventures 