Smooth Shira-ae Tofu Salad

• 1/2 block Silken tofu
• 1/3 medium Carrot
• 1 bunch Spinach
• 1/2 bunch - about 50 grams Shimeji or shiitake mushrooms
• 2 tbsp Mentsuyu (3x concentrate)
• 1 tbsp Sugar

1. Wrap the tofu in kitchen paper towels, put on a weight that won't crush them (such as a flat plate) and drain out the excess water (about 15 minutes).
2. Finely julienne the carrot, shred the shimeji mushrooms into small clusters, wrap both in cling film and par-cook them separately in the microwave.
3. Let cool.
4. Wrap the spinach in cling film and par-cook in the microwave.
5. Refresh in cold running water.
6. Squeeze out the excess water and cut into 3 cm long pieces.
7. Crush the tofu from Step 1 with a spoon.
8. Crush any lumps in the sugar, and add it and the mentsuyu to the tofu.
9. Mix well until the tofu mixture is smooth.
10. Add the cooled vegetables from Steps 2 and 3, and it's done.

silken, carrot, spinach, shiitake mushrooms, sugar

Taken from cookpad.com/us/recipes/170587-smooth-shira-ae-tofu-salad (may not work)