Hiziki Caviar with Lemon Tofu Cream and Chives

Ingredients

• 48  sesame-flavored rice crackers 
• 48 pieces matchstick-cut carrot 
• 1 teaspoon sesame oil dark
• 48 pieces chives fresh sliced (1-inch)
• 1  garlic clove minced
• 1  optional: lemon 
• 1.5 tablespoons soya sauce low-sodium
• 1 ounce hiziki seaweed dried
• 0.5 cup lemon tofu cream 
• 0.5 teaspoon vegetable oil 
• 0.7 cup water 

Equipment

• food processor
• bowl
• frying pan
• ziploc bags

Directions

1. To prepare caviar, place seaweed in a large bowl; cover with hot water to 2 inches above seaweed. Cover and let stand 30 minutes or until soft.
2. Drain. Rinse with cold water, and drain.
3. Place seaweed in a food processor; process until minced.
4. Heat oils in a large nonstick skillet over medium heat.
5. Add seaweed; cook 3 minutes, stirring occasionally.
6. Add 2/3 cup water, soy sauce, and garlic; bring to a boil. Reduce heat; simmer 6 minutes or until liquid evaporates.
7. To prepare remaining ingredients, peel lemon, and cut lengthwise into 6 wedges.
8. Cut each wedge crosswise into 8 pieces to yield 48 triangles.
9. Place 1 teaspoon seaweed caviar on each cracker.
10. Place Lemon Tofu Cream in a small zip-top plastic bag; seal. Snip a small hole in 1 corner of bag; pipe about 1/2 teaspoon tofu cream on each cracker.
11. Place 1 lemon triangle, 1 chive piece, and 1 carrot piece on each cracker.