Springtime Blanched Salad with Tofu "Cheese"

Ingredients

Carrots
Zucchini
Broccoli
Bok choy

Tofu "Cheese"

1 block firm tofu, raw or lightly blanched
1/2 cup umeboshi vinegar or to taste

Preparation

1. Thinly slice the vegetables.
2. Bring a pot of water to a boil with a pinch of salt.
3. Blanch each vegetable quickly for less than 1 minute.
4. Strain the vegetables

Tofu "Cheese"

1. Crumble the tofu.
2. Add the vinegar.
3. Serve with the blanched salad.