Tofu Dressed with Vinegared Miso

-The combination of tofu vinegared miso is a refreshing surprise, and Chinese mustard adds a touch of spiciness-

Ingredients
1 cake momen tofu
1 bundle chives
7/8 oz salted wakame seaweed
1 2/5 oz inaka miso (salty miso made with barley)
1 1/2 Tbsp sugar
1 Tbsp sashi stock
1 1/3 Tbsp vinegar
1/2 tsp Chinese mustard paste

Method

1. Drain the tofu in a bamboo colander, Shred into bite-size pieces.
2. Boil the bundle of chives briefly and drain. When it is cool, cut into pieces, 1 1/3 inch long. Desalt the wakame seaweed by rinsing it. Boil it briefly in hot water and then transfer to cold water. Remove the strings and cut into pieces, 1 1/8 inch long.
3. Mix the miso and sugar. Add the dashi stocks, and when it becomes sticky, add the mustard paste and mix well.
4. Place the solid ingredients on a plate, and dress them with the vinegared miso.