I used a trick to keep the nutrients intact and added even more nutrition with a touch of miso.
Since tofu sauce has a lot of nutrition, I wanted to optimize it even more while preparing the vegetables.
Carefully press out all the excess water from the tofu. I avoided parboiling the spinach and carrots to preserve the nutrients as much as possible.If the taste is a bit weak, add a touch of miso.
Enjoy Japanese food around the world.