150g Silken Tofu
3 teaspoons Carwari White Miso
2 teaspoons Carwari Brown Rice Vinegar
2 teaspoons Carwari Mulberry Matcha
1 teaspoon Carwari Extra Virgin Sesame Oil
1 teaspoon Soy Milk
1 teaspoon Freshly Squeezed Lemon Juice
1. Wrap tofu with kitchen paper or cotton cloth and place a heavy stuff (a bowl or plate) on top to drain the liquid. Leave it for 1 hour.
2. Put the drained tofu and all other ingredients in a food processor or mix well until combined.
This recipe is provided by Ms Yasuko Ojima, the founder of Mirai Kitchen; the macrobiotic & vegan cooking school in Japan. https://www.mirai-kitchen.com