Preparation:
Use with yasai shirozuae salad. Place tofu in water and bring to a boil.
Cook 8 minutes and drain. Place in linen napkin and squeeze lightly to remove excess water. Place tofu in a bowl and mash until smooth. Add vinegar, salt, lemon juice, oil and pepper. Mix well. The final consistency should be like that of yogurt. Refrigerate before serving. |
