Simple tofu salad mixed with seasoned vegetable.
Place tofu in a container larger than the tofu, lay plastic wrap on top of the tofu. Add a weight on top to press the tofu. Place the tofu in the fridge, leave for a minimum of 1 hour to overnight to let the excess water release from the tofu. (I prefer pressing overnight)
Add water, dashi, sake, mirin, soy sauce, and sesame oil to a pot. Bring the liquid to a boil and add carrots, konnyaku, and green beans. Turn the heat down to medium-high and cook until liquid is almost gone, about 10 to 15 minutes. Pour the simmered vegetables into a dish and place in the fridge for 15 to 20 minutes to cool down.
In a suribachi (mortar), add sesame seeds and grind with a surikogi (pestle). Add sugar, tahini, and miso. Mix to combine the sesame paste. Add drained tofu and grind the tofu until it forms into a paste, the paste should feel a bit sticky (about 5 minutes).
Add the chilled simmered vegetables and gently mix into the tofu paste.