Sweet and cold. A nice summer side dish. A cake of tofu is in the salad dressing. I haven’t made this dish for such a long time. I was flipping my old scrap cooking recipe book and I saw something like this in it. I reduced amount of sugar. I love sweets, but too sweet is too sweet. You can make this ahead of time and keep it in the fridge for a few days.
1/2 cake konnyaku
2 dried shiitake mushrooms
1 slice aburaage (fried tofu pounch)
1 cup snap peas, green beans, or shelled edamame (or steamed and roughly cut spinach)
1 cake tofu (300 g)
3 Tbsp sesame seeds
1 Tbsp sugar
1/2 tsp salt
1 tsp soy sauce or tamari
1 Tbsp sugar
1 Tbsp sake
1 Tbsp soy sauce or tamari
1 1/2 cup mushroom soaking water
- Soak dried shiitake mushrooms in 1 1/2 cups warm water.
- Drain tofu by pressing it between palm of your hands.
- Boil konnyaku for 5 minutes.
- Pour hot water from tap over aburaage. Squeeze water out.
- Cut carrot, aburaage, and konnyaku in thin strips.
- Cook carrot, aburaage, konnyaku and dried shiitake mushrooms in mushroom soaking water + other seasonings for 5 minutes until carrot becomes soft. When it is cool to touch, cut stems out of shiitake mushrooms and cut the caps in thin strips.
- Boil snap peas for a minute until they become bright green. If you are using frozen edamame, thaw them and shell them.
- Make tofu dressing. Pulse sesame seeds in a coffee grinder for a few seconds. Mix all other tofu dressing ingredients well with a hand blender.
- Drain vegetables. Lightly mix them with tofu dressing.