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It's a traditional tofu dish in which various ingredients are mixed with seasoned mashed tofu.


  • 14 oz cotton tofu (firm tofu)
  • 1/4 lb carrots, peeled and cut into thin strips
  • 4 shiitake mushroom, stem removed, and thinly sliced
  • 1/2 lb fresh spinach
  • 1/2 cup dashi
  • 2 Tbsp mirin
  • 2 Tbsp soy sauce
  • 2 tsp sugar
  • *for seasoning tofu sauce
  • 2 Tbsp roasted white sesame seeds
  • 2 Tbsp soy sauce
  • 2 1/2 Tbsp sugar


Wrap tofu with paper towels and place it on a flat tray. Put a cutting board or a flat plate on top the tofu and let sit for about 15 minutes. Lightly squeeze tofu in a cotton cloth to drain out excess water. Strain tofu through a strainer to a large bowl. Set aside. Put dashi, mirin, soy sauce, and sugar in a small pan and bring to a boil. Add carrot and shiitake mushroom and simmer on medium heat until carrots are softened. Set aside. Boil lots of water in a large pot. Boil spinach for about one minute. Drain and soak the spinach in water until cool. Drain and squeeze the spinach to remove the excess liquid. Cut spinach into about 1 inch lengths. Grind roasted sesame seeds in suribashi (or spice grinder). Mix soy sauce and sugar in the sesame seeds. Season mashed tofu with the sauce. Drain carrot and shiitake and add in the tofu. Add spinach and mix with tofu.

*Makes 4 servings

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