Mixed Vegetables with Tofu Dressing
Enjoy the varied textures of rich and creamy tofu dressing and crisp vegetables. Sprinkle freshly ground sesame to taste.
Photographed by Akio Takeuchi
Beans & Tofu
Calorie count is per serving
Does not include time for draining the tofu and cooling the ingredients.
Ingredients (Serves 4)
- 1 block kinugoshidofu (350 g)
- 50 g white sesame
- 3 dried shiitake mushrooms (reconstitute)
- 1/2 carrot (100 g)
- 1 pack thick konnyaku noodles (150 g)
- 50 g snow peas
- 3 tbsp dashi
- 1 tbsp sugar
- 1 tbsp mirin
- 1 tbsp soy sauce
- 1 1/2-2 tbsp sugar
- 1/2-1 tsp usukuchi soy sauce
- 1/2-1 tsp miso
- Salt, as needed
Wrap the tofu in a sterilized cheesecloth or paper towel, place a chopping board on top and weight with a 2 liter PET bottle of water etc. Set aside for 1-2 hours to drain thoroughly.
Unwrap the tofu.
Once the excess moisture has been removed, the weight of the tofu should be about 70% of what it was before draining. In other words, if you start out with a 350 g block of tofu, it should be about 250 g when drained. Thorough draining will improve both the texture and flavor.
Remove the stems from the reconstituted mushrooms and cut into thin slices. Cut the carrot in 3 cm lengths and then into 3 mm strips. Parboil the thick konnyaku noodles and cut into easy-to-eat lengths. Pat dry with a paper towel.
Put [A] into a small pot, bring to a boil and add the vegetables and konnyaku. Reduce heat to medium and simmer for about 8-10 minutes until the liquid has evaporated. Turn off the heat and cool.
String the snow peas and blanch. Plunge in cold water and drain. Cut diagonally into thin strips.
Roast the white sesame over low heat and transfer to a suribachi grinding bowl. Grind thoroughly until smooth. Crumble up the tofu and add to the bowl. Combine and grind until smooth.
Placing the suribachi on a piece of cloth will help steady the bowl. Grind in a circular motion.
Add [B] and stir with a spatula. Add the cooled [A] and snow peas, then stir and season with salt to taste.
[Suribachi] A mortar. Japanese mortars have radial patterned dents on the inner side to make ingredients into particulate pieces or paste.