1/2 carrot chopped finely and partially cooked
10 oz (284 g) konnyaku (yam starch) cake chopped and parboiled (try Asian stores)
3 tablespoon (45 ml) dried shredded cloud-ear (wood-ear) mushrooms, rehydrated (try Asian
1 tablespoon (15 ml) sugar
2 tablespoon (30 ml) soy sauce
3 Tbsp(45 ml) ground roasted sesame seeds
1/2 teaspoon (2 ml) salt
12 oz (340 g) firm tofu well drained
1 small sweet potato, baked, peeled and chopped
1 Tbsp(15 ml) rice vinegar
Combine first five ingredients in a saucepan. Simmer until half of the liquid is gone and allow it to cool.
Meanwhile in a large salad bowl, mash the tofu. Add the ground sesame seeds and salt and continue mashing and mixing until the tofu is well mashed and all is well mixed. Add the Konnyaku mixture, sweet potato and vinegar to the salad bowl and mix well.
Serve at room temperature or warm.
Can be eaten as part of a Japanese meal and makes a great filling for sandwiches.