Vegan-Friendly Nanohana and Aburaage Salad

• 1/2 bunch Nanohana
• 1 Aburaage
• 1 tbsp Vegan mayonnaise
• 1 tsp Soy sauce
• 1/2 tsp Ground white sesame seeds
• 1 dash Shichimi spice or ichimi spice (optional)

1. Place the aburaage on top of colander and pour boiling water over it to drain the oil.
2. Cook the fried tofu in a frying pan (or griddle, grill, toaster oven) until crisp.
3. Cut into thin and long pieces, about 2 cm in length.
4. Cut the nanohana into 5 cm pieces.
5. Blanch the nanohana by first boiling the stems for 30 seconds in salted water and then add the leaves for about 1 minute.
6. Drain in a colander.
7. Combine the mayonnaise, soy sauce, and ground sesame seeds in a bowl.
8. Mix in the aburaage and nanohana.
9. Optionally sprinkle with shichimi or ichimi spice and it's done!

nanohana, aburaage, mayonnaise, soy sauce, ground white sesame seeds, shichimi spice

Taken from cookpad.com/us/recipes/158993-vegan-friendly-nanohana-and-aburaage-salad (may not work)