Smooth Shira-ae Tofu Salad

1. 1

   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).

2. 2

   Finely julienne the carrot, shred the shimeji mushrooms into small clusters, wrap both in cling film and par-cook them separately in the microwave.

3. 3

   Let cool.

4. 4

   Wrap the spinach in cling film and par-cook in the microwave.

5. 5

   Refresh in cold running water.

6. 6

   Squeeze out the excess water and cut into 3 cm long pieces.

7. 7

   Crush the tofu from Step 1 with a spoon.

8. 8

   Crush any lumps in the sugar, and add it and the mentsuyu to the tofu.

9. 9

   Mix well until the tofu mixture is smooth.

10. 10

    Add the cooled vegetables from Steps 2 and 3, and it's done.

* Per serving · 4 servings · Values may vary.

No additional tips available.