Ingredients
1/2 block Silken tofu
1/3 medium Carrot
1 bunch Spinach
1/2 bunch - about 50 grams Shimeji or shiitake mushrooms
2 tbsp Mentsuyu (3x concentrate)
1 tbsp Sugar
Method
Sources
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dataset
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
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Large olive wood salad bowl — toss and serve at the table
Dry greens and herbs — wet lettuce ruins vinaigrettes
Pump-action spinner — dry greens, spin herbs, drain pasta
Homemade tofu kit — nigari, press mold, cloth, fresh tofu from soybeans
Press excess water from tofu — crispy frying, better marinating
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Wrap the tofu in kitchen paper towels, put on a weight that won't crush them (such as a flat plate) and drain out the excess water (about 15 minutes). Finely julienne the carrot, shred the shimeji mushrooms into small clusters, wrap both in cling film and par-cook them separately in the microwave. Let cool. Wrap the spinach in cling film and par-cook in the microwave. Refresh in cold running water. Squeeze out the excess water and cut into 3 cm long pieces. Crush the tofu from Step 1 with a spoon. Crush any lumps in the sugar, and add it and the mentsuyu to the tofu. Mix well until the tofu mixture is smooth. Add the cooled vegetables from Steps 2 and 3, and it's done.