This is quite a fancy way to serve arame, especially to people who are not thrilled by the vision of eating seaweed – and there are too many of them! 😀 Adding rich ingredients such as almonds and deep-fried tofu always helps…
First prepare your tofu – you could use regular firm tofu, OR dried tofu, which has both a very different flavour and texture, that I really enjoy – if it´s prepared properly. First soak the dried tofu for about 15 minutes, then squeeze out water with your hands, but don´t squeeze too hard, you want the tofu to stay moist, retaining a bit of liquid, otherwise they soak up too much oil. Deep fry the soaked tofu slices until light golden, let them rest for a while on napkinks to drain excess oil and cut up into cubes when cooled down.
Meanwhile you can take a handful of arame seaweed and soak it, also for about 15 minutes, then drain and rinse with fresh water. Sautee onion in a pot with a tiny bit of sesame oil and a pinch of salt, add soaked arame, chopped carrot, curly cabbage and daikon (I used the green variety). Add roasted almonds (I roasted them for maybe 15 minutes in the oven, on a tray with a silicone baking mat). Season with 2 TBSP shoyu soy sauce, 1 TBSP rice vinegar and about half a teaspoon of dried ginger powder. Add fried tofu cubes and enough water to nearly cover. Simmer on a low flame for half an hour, adding water as needed, but only very little at a time.
I served the arame dish with a rice/hato mugi mixture and some raw greens (edible weeds).