Agadashi Tofu with Ulva

As a good source of protein, tofu is particularly suitable for vegetarians and vegans. Its natural flavor is bland and takes on whatever flavor you add to it. When served together with Ulva, tofu reduces the strong flavor of the seaweed.

Ingredients

• 500 g. tofu
• 2 cups olive oil of your choice
• ½ cup Ulva pesto (see recipe)
• Kizami nori for garnish

Instructions

1. Take the tofu out of the water and dry well with a paper or cloth towel.
2. Cut the tofu into cubes.
3. Fry the tofu until it is golden-brown.
4. Strain the fried tofu and place in a bowl.
5. Add pesto to the top of the fried tofu.
6. Sprinkle with Kizami nori.