Asian Salad With Tofu

• 6 None dried shiitake mushrooms
• 4 oz green beans
• 4 oz daikon
• 4 oz carrot
• 8 None dried apricots, thinly sliced
• 1 tsp finely grated lemon peel
• None None FOR THE TOFU DRESSING
• 7 oz firm tofu
• 2 tbsp tahini
• 1 tbsp rice vinegar
• 1 tbsp mirin
• 2 tsp sugar
• 2 tsp Japanese soy sauce

1. Place mushrooms in small heatproof bowl and cover with boiling water. Let stand 20 mins; drain. Discard stems; slice caps thinly
2. Meanwhile, for the tofu dressing, press tofu between two cutting boards with weight on top. Raise one end slightly so liquid can drain off; let stand 25 mins. Blend or process tofu until smooth. Place in small bowl; stir in tahini. Add remaining ingredients; stir until sugar dissolves.
3. Meanwhile, quarter beans lengthwise; cut into chunks. Cut daikon and carrot into thin strips. Boil, steam or microwave beans, daikon and carrot, separately, until just tender; drain. Rinse under cold water; drain.
4. Place beans, daikon, carrot, mushrooms, apricots and dressing in medium bowl; toss gently to coat. Serve salad sprinkled with lemon peel.

shiitake mushrooms, green beans, daikon, carrot, lemon peel, dressing, tahini, rice vinegar, mirin, sugar, soy sauce

Taken from recipes-plus.com/api/v2.0/recipes/30959 (may not work)