Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu

• 1/8 A. Carrot (julienned)
• 2 to 3 A. Green beans (optional)
• 1 to 2 A. Shiitake mushrooms (optional)
• 1 bunch A. Mitsuba
• 100 grams A. Noodle-type konnyaku (or shirataki)
• 120 grams Tofu (silken)
• 2 tbsp or (to taste) B. Crushed walnuts (finely chopped walnuts or pounded in a bag)
• 1 tbsp of either one B. Sesame paste (white) or ground sesame seeds
• 1/2 tbsp B. Soy sauce
• 1 tsp B. Brown sugar syrup or brown muscovado sugar (for depth of flavor) - optional
• 1/2 tsp B. Readymade dashi stock

1. Cut up all the A. ingredients into bite-sized pieces, place into boiling salted water and cook for 3-5 minutes.
2. Put all the B. ingredients into a bowl.
3. Tightly squeeze all the cooked A. ingredients to remove excess moisture and put into the bowl.
4. Press out the moisture from the tofu beforehand.
5. Crumble the tofu with your hands and mix in with the other ingredients.
6. I prefer to leave some lumps in the tofu.
7. Taste and adjust the seasoning at the end.
8. This is good even if you just use the konnyaku or shirataki, mitsuba, tofu, walnuts and sesame seeds.

a carrot, green beans, shiitake mushrooms, a, type, walnuts, either, soy sauce, brown sugar syrup, stock

Taken from cookpad.com/us/recipes/171511-konnyaku-mitsuba-and-walnuts-salad-with-mashed-tofu (may not work)