You may also like
Categories:Viewed: 19 - Published at: 9 months ago
Ingredients
- 6 dried shiitake mushrooms
- 4 ounces green beans
- 4 ounces daikon
- 4 ounces carrot
- 8 dried apricots thinly sliced
- 1 teaspoon grated lemon peel finely
- 7 ounces firm tofu
- 2 tablespoons tahini
- 1 tablespoon rice vinegar
- 1 tablespoon mirin
- 2 teaspoons sugar
- 2 teaspoons Japanese soy sauce
Method
- Place mushrooms in small heatproof bowl and cover with boiling water. Let stand 20 mins; drain. Discard stems; slice caps thinly
- Meanwhile, for the tofu dressing, press tofu between two cutting boards with weight on top. Raise one end slightly so liquid can drain off; let stand 25 mins. Blend or process tofu until smooth. Place in small bowl; stir in tahini. Add remaining ingredients; stir until sugar dissolves.
- Meanwhile, quarter beans lengthwise; cut into chunks. Cut daikon and carrot into thin strips. Boil, steam or microwave beans, daikon and carrot, separately, until just tender; drain. Rinse under cold water; drain.
- Place beans, daikon, carrot, mushrooms, apricots and dressing in medium bowl; toss gently to coat. Serve salad sprinkled with lemon peel.
