Moriyama, Yukiko. Quick & Easy Tofu Cookbook. Tokyo: JOIE, Inc., 1998.
12 ounces tofu
6 ounces canned clams, drained
2 zucchini or Japanese cucumbers
1 medium size carrot, shredded
1 tablespoon sesame seeds, toasted
1 tablespoon mayonnaise
1 tablespoon rice vinegar
1/2 teaspoon salt
Heat teflon coated or cast iron skillet until hot; add sesame seeds, shake pan and stir seeds constantly; 2-3 minutes until light brown. Remove from heat. Add to lightly pressed tofu.
Add last 3 ingredients into tofu and beat well until smooth. Cut zucchini lengthwise into halves, then cut crosswise into thin slices. Mix tofu, zucchini and carrot. Toss in clams.
Makes 4 servings.