Asian Salad With Tofu - cooking recipe

Ingredients

6 None dried shiitake mushrooms
4 oz green beans
4 oz daikon
4 oz carrot
8 None dried apricots, thinly sliced
1 tsp finely grated lemon peel
None None FOR THE TOFU DRESSING
7 oz firm tofu
2 tbsp tahini
1 tbsp rice vinegar
1 tbsp mirin
2 tsp sugar
2 tsp Japanese soy sauce

Preparation

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.