Tamagawa Salad

Ingredients

1 slab tofu
2 bunches (280g) spinach
1/2 carrot
(A) 16g cream cheese
(A) 1 kosaji mentsuyu (４倍濃縮)
(A) 1 kosaji miso paste
(A) 2 osaji ground sesame seeds (すりごま)

Steps

1. Remove cream cheese from the refrigerator and allow to come to room temperature.
2. Wrap the tofu in two layers of kitchen paper, place on a heat-resistant plate and heat for 1 minute at 600W. After heating, wrap it in new kitchen paper again and place a plate or other weight on top.
3. Cut the carrots into thin strips. Remove the bases of the shiitake mushrooms and slice them thinly.
4. Boil water in a pot and boil the carrots. After 1 minute, add the maitake mushrooms and boil for another minute, then remove both. Add the spinach to the same water and boil for 2 minutes, then transfer to cold water. Squeeze the water out of the spinach and roughly chop it into bite-sized pieces.
5. Mix the tofu, boiled vegetables, and (A) in a large bowl. Serve.

Reference

Nadia