Blanch the spinach in boiling water for about 1 minute, cool in cold running water, squeeze out very well and cut into 4 cm to 5 cm lengths.
Finely julienne the carrot and boil until soft - about 1 to 2 minutes - and drain.
Microwave the tofu for 2 minutes, wrap in kitchen paper towels and drain off the excess water.
Put the flavoring ingredients - lemon juice, miso, honey and salt - in a bowl and mix together. Add the tofu from Step 3 and mix well. You can do this in a food processor.
Mix 1, 2 and 4 together and put on a serving dish; drizzle with extra virgin olive oil to taste.
Story Behind this Recipe
I love the flavor of honey-lemon, so I tried adding it to my usual shira-ae for a twist.
The tofu will start to exude water if left for too long, so mix this together just before serving. Tightly wring out the excess water from the vegetables. The boiling times are just a guideline. Boil the vegetables to the level of doneness you prefer! You can drain the tofu by putting a weight on it like a plate and letting it sit for 15 minutes or so. I prefer the fast and easy microwave method.