In a sauce pan over medium heat, warm the sesame oil and ginger and bring to a sizzle. Remove the ginger and oil and place in a small bowl. Whisk in the liquid amino. Using the same pan, toss in the drained hijiki and cook for 1 minute, then allow to cool. In a large bowl, toss the shredded kale, cabbage, and carrots with the cooled hijiki, yuba strips, if using, and sauce mixture. Just before serving, add the sesame seeds. Serve at room temperature with grilled tofu on top, if desired.