Chilled Tofu with Okra and Umeboshi Pickled Plums

• 1 to 2 blocks Tofu
• 10 Okra
• 2 Umeboshi (remove the pits and chop finely to a paste-like consistency)
• 2 to 4 grams Bonito flakes
• 2 tbsp Ready-made dashi soup stock (if you don't have this use mentsuyu)

1. Massage the okra with a little salt to remove the bristles on the surface, wash off and slice into rounds.
2. Transfer to a sieve.
3. In the meantime, boil about 400 ml of water (an approximate amount).
4. Pour boiling water over the okra in the sieve.
5. Pour very slowly and in circular motion.
6. Let the okra rest and drain until cooled.
7. Transfer to a bowl, mix together very well with the umeboshi paste and bonito flakes, and top on the tofu.
8. It's also great with a little soy sauce drizzled on.

blocks, chop, stock

Taken from cookpad.com/us/recipes/169904-chilled-tofu-with-okra-and-umeboshi-pickled-plums (may not work)