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Shira-Ae Japanese mashed tofu salad

Healthy and nutritious side dish
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Ingredients Method

Ingredients
  

  • 100 g blanched Nanohana ( rape-blossom)※broccoli rabe, broccoli, spinach can be used
  • ⅓ carrot
  • 2 tbs Hijiki seaweed
  • 150 g Firm Tofu
  • 2 tbs sesame seeds
  • 1 tbs Mentsuyu ※1/2 tbs soy sauce 1/2 tbs dashi
  • 1 ts sugar
  • 2 tbs sesame paste

Method
 

Preparing ingredients
  1. ・Hijiki
    Soak Hijiki seaweed in water for 10 mins to rehydrate.
    Cook rehydrated Hijiki with 1/3 cup of dashi and a pinch of salt.
    Cook until dashi evaporated.
    ・carrot
    cut the carrot into julienne.
    Add in 1/3 cup of dashi, I am using dried shiitake dashi.
    Add in a pinch of salt and cook until soft but still have some crunch on it.
    Take out onto a try and set aside.
    ・Tofu
    Microwave the tofu 1 mins on 800w or until heated through.
    Break into chunks, and let it drip off the excess moisture.
Mashed Tofu
  1. Cook sesame seeds until fragrant.
    Transfer to a mortar and grind with a pestle.
    Grind until half done.
    If you don't have mortar and pestle, do like this.
    Place a tablespoon of sesame seed between kitchen paper, and cut it like this.
    It takes a little bit more time, but it tastes much better!
    Add in sugar, sesame paste and Mentsuyu.
    Mix to combine.
    You can use a whisk instead!
    Add in Tofu, and pound until well combined.
Assemble
  1. Squeeze out the moisture from the Nanohana.
    ※If you don't do it, the moisture comes out and dilutes tofu paste and it's no good.
    Add in carrot and Hijiki, and mix well.