Ingredients:

1 pkg Superior Northern Style Tofu
1 cup fresh seaweed, cut into strips
1 cup chicken broth or water
2 tsp oil
2 green onions (chopped)
2 slices ginger (shredded)
Salt to taste

Freeze tofu ahead of time. Frozen tofu creates a more porous texture similar to meat. Defrost tofu block and blanche in hot water. Drain and pat dry. Cut tofu into cubes. Heat oil into a pot, add green onions, ginger, tofu and seaweed, pan fry for several minutes, add chicken broth, bring to boil , then cover and turn to low heat, stew for about 30 minutes until the seaweed soft. Add salt to taste.