Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu.
Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves.
Take the pits out of the umeboshi plums, and mince to a paste with a knife.
Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper.
Put the umeboshi paste and the well drained tofu in a bowl and mash together.
Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste.
Story Behind this Recipe
I was had a bunch of shiso leaves and tofu, and came up with this recipe to use them up.
It's easier to drain the excess water from the tofu if put a weight on top. The stir fried vegetables in Step 4 can be mixed in right away to make a kind of warm salad, or you can also make the vegetables a day in advance so that the flavors marry. You can use any combination of vegetables you like, but the flavor of the shiitake mushrooms and the crisp texture of enoki mushrooms used here are pretty nice.