Ingredients:
1 block Firm Aloha Tofu
1 bunch watercress
1 package Aloha Tofu Konnyaku
3/4 teaspoon salt
Sauce:
3 tablespoon peanut butter
3/4 cup miso
2-1/2 tablespoon sugar
Toasted and ground sesame seeds
Preparation:
Bring tofu to a boil, drain and squeeze in a clean dish towel. Blanch watercress, drain, and cut into 2-inch lengths. Cut konnyaku in thin strips and cook in ungreased skillet over low heat. Add salt and cook until dry; cool.
Grind together peanut butter, miso, sugar, and tofu in suribachi until well blended. Electric blender may be used instead of suribachi. Combine with watercress and konnyaku and mix thoroughly. Garnish with sesame seed.
