Ingredients:

• 100 gm – Tofu
• 200 gm – French beans, slivered obliquely
• 1 – carrot, cut into fine juliennes
• 1 – white radish
• 3 – small jalapeno peppers
• 1/2 cup – crushed Peanuts
• 1/2-inch piece – ginger, peeled and crushed
• 1 tbsp – white miso paste
• 2 tbsp – white Vinegar
• 2 tbsp – white sesame seeds
• salt to taste
• 1 tbsp – finely chopped nori seaweed
• 1 tbsp – oil

Method:

1. Squeeze out all excess moisture from tofu and keep aside.
2. Put plenty of water to a boil and add chopped beans.
3. Boil till they are bright green in colour.
4. Drain, pour cold water, drain again and keep aside.
5. Sprinkle salt over carrot juliennes, rub well between palms.
6. When softened, press out excess water and keep aside.
7. Pierce jalapeno pepper over a small wooden skewer.
8. Peel and chop ends of radish.
9. Push the jalapeno pepper into the radishes with help of the skewer.
10. Grate both with finest meshed grater, keep aside.
11. In a pan, heat and stir roast sesame seeds and peanuts. Take off from fire.
12. Grind seeds and peanuts till fine. Then add grated tofu.
13. Add miso and vinegar.
14. Grind to a smooth paste and keep aside.
15. Heat oil. Add ginger, garlic and pastes. Stir fry for a moment.
16. Add paste, mix well and take off fire.
17. Mix green beans, carrot and horseradish grated in a large glass bowl.
18. Pour paste over vegetables.
19. Mix well, garnish with nori seaweed, if desired.

Recipe courtesy of Saroj Kering