Finely julienne the carrot and boil. Cut the spinach up into easy to eat pieces, blanch in plenty of boiling water and refresh in cold water; drain and squeeze out the water.
Combine the tofu, sugar, miso, mayonnaise, soy sauce, ground sesame seeds and yuzu pepper paste.
If you have small children reserve the yuzu pepper paste for later.
Put the vegetables from Step 1 into the bowl of ingredients from Step 2.
Mound into a serving plate and it's done.
Story Behind this Recipe
After making Yasu-chan's "Mizuna Salad with Tofu Dip" (Recipe ID: 655306), I started making our family shira-ae with mayonnaise and yuzu pepper paste. It's now in our regular rotation.
There's no need to expel the excess water from the tofu here. If there are young children in your family, take out their portion and then add the yuzu pepper paste mixed with a little mayonnaise to the rest of the tofu mix; that way it will blend in easily!