1/4 pound tofu
1/4 small onion, grated
1/4 tsp umeboshi paste
2 Tbsps water
1/2 Tbsp chopped scallions
Puree onion, umeboshi, and water in a suribachi.
Puree the tofu in a hand food mill and add to the suribachi. Puree until creamy.
Remove and place in a serving bowl. Garnish with scallions.
If using a blender, combine all ingredients at once.
Michio and Aveline Kushi