Hijiki Seaweed Salad with Carrots

1 cup dried hijiki seaweed
1 tablespoon Soy Sauce or tamari
1 tablespoon dark sesame oil
2 tablespoon slivered/shredded ginger
3 carrots, julienned
block of tofu, cubed
edamame/soy beans
pinch or two of salt (to taste, or more soy sauce)
rice vinegar or mirin
Toasted sesame seeds

-Cover the hijiki with water and soak for 15 minutes. Drain, then put in a saucepan, cover with fresh water to cover and add the soy sauce. Bring to a boil, simmer for 15 minutes, then drain again.

-Heat oil or a bit of water in a wide skillet over high heat. Add the ginger, soy beans and carrots, tofu and stir-fry until the carrots become soft, about 2 minutes or so. Add the seaweed and cook five minutes more, tossing frequently. Add a bit more soy sauce and let it cook off. Taste and season with salt and or soy sauce. If it is too dry, sometimes I add a bit of toasted rice vinegar or mirin. Garnish with toasted sesame seeds.