Combine the water, konnyaku, and carrot in a pot. Boil until the carrot becomes tender. Drain in a strainer and cool.
Bring some water to a boil in a pot, add a pinch of salt (not listed) and boil the spinach. Allow the water to cool, then drain.
Combine the konnyaku, carrot, and spinach. Flavor with the mentsuyu. Wring out the excess moisture.
Bring some water to a boil in a pot. Cut the tofu into fourths, add to the pot, and simmer over medium heat for 3 minutes. Place in a strainer and use paper towels to drain.
Place the tofu dressing ingredients in a bowl and use a whisk to mix together. Add the tofu while warm and combine until even.
Toss the ingredients from Step 3 with the tofu mixture. Enjoy it while it's still a little warm, or let it cool.
Story Behind this Recipe
I love shira-ae, but grating the ingredients in a mortar and flavoring takes quite a bit of effort. I started using silken tofu rather than firm tofu to be able to make this more easily. Crushing it with a whisk makes it very smooth. It goes great with miso.
Wringing out the mentsuyu gives flavor and also keeps the dish from becoming watery. For the tofu dressing, mix the tofu using the whisk as if to crush the tofu. The heat from the tofu will bring the flavors together.