Ogo Tofu salad

Ingredients:

1/2 red ogo (seaweed), tear or chop, if seaweed is in large pieces
2-3 medium Japanese or Persian cucumbers, sliced
1 package firm tofu, cubed
4 tablespoons rice vinegar
1 & 1/2 tablespoon sesame oil
2 teaspoons honey or agave nectar
1 inch piece of ginger, grated
Shoyu (optional)
Chives, chopped
Black sesame seeds

Instructions:

In a medium bowl, combine sesame oil, rice vinegar, honey, and ginger. Then, add the seaweed, cucumbers, and tofu and toss to coat. If you like you can add shoyu to taste. But the seaweed may be salty enough on its own. Plate and garnish with chives and sesame seeds. Serve immediately. ENJOY!