2 bunches…..Xue Choy
A little bean sprouts
1/2 tofu (=150 to 170 g)
1 Tbsp….soy sauce
1 Tbsp…white sesame seeds + a pinch
(1 Tbsp...dashi stock or a dash of instant dashi powder)
* Amount of seasonings to be adjusted according to the type of tofu and vegetables used. If dashi is not available, it can be omitted.
Drain tofu well. I usually wrap it with a kitchen paper, place something flat (like a plate) on top, put a small bowl filled with water on it and leave for about 10 minutes. If in a hurry, you can crush tofu, wrap with a kitchen paper and microwave for a few minutes.
Cut carrot into apx. 1.5-inch-long thin strips. Blanch xue choy and the carrot briefly and cool in (ice) water. Drain well. Wash bean sprouts and drain. Cut xue choy and sprouts into apx. 1.5 inch long.
Grind white sesame seeds with sesame grinder. (Either mortar-and-pestle or plastic sesame seed grinder is fine.) Mix ground sesame seeds, miso, sugar, soy sauce, (dashi & sake) and coarsely mashed tofu until well blended. (If no sesame grinder is available, microwave sesame seeds about 30 seconds, wrap with plastic wrap and roll a bottle or rolling pin over them. *
Add the vegetables into the dressing and mix. Serve with a pinch of sesame seeds sprinkled on top.