Steps

1. Make a cut along the stems at the base of the komatsuna and separate the leaves to make washing easier.
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2. Cut the separated komatsuna into lengths of about 6cm. (Key Tip!) Cutting it too finely will make it difficult to eat with the fried tofu, so cutting it to about 6cm creates a good balance.
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3. Place the cut komatsuna in a salad spinner, wash a few times to remove dirt and soil from the surface.
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4. Add enough water to cover the washed komatsuna, place a paper towel on top, and soak in water for about 5 minutes to make it crisp. (Key Tip!) Soaking in water restores lost moisture, making the komatsuna fresh and improving its texture.
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5. Wipe off excess oil from the surface of the 4 slices of fried tofu with a paper towel. (Key Tip!) Since it's not being grilled or simmered, this prevents the smell of oxidized oil and removes impurities.
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6. Thinly slice the oil-wiped fried tofu from the edge. (Key Tip!) Slicing them too thickly will unbalance them with the komatsuna; thin slices create better integration.
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7. In a heatproof container, combine 1 tbsp vinegar, 1/2 tsp chicken bouillon powder, and a pinch of MSG (Umami Seasoning).
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8. Microwave the mixture for about 10 seconds to dissolve the powdered seasonings thoroughly.
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9. Add 1.5 tbsp peanut butter to the dissolved seasonings and mix well to prevent lumps. (Key Tip!) Mixing the peanut butter with a small amount of liquid first prevents lumps from forming later. Peanut butter also acts as a hidden flavor enhancer, adding richness.
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10. Continue to add 1 tbsp toasted sesame seeds, 1 tbsp soy sauce, and 1 tbsp water. Mix well until it thickens to create the dressing. (Key Tip!) Adding toasted sesame seeds helps the dressing adhere better to the ingredients.
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11. Thoroughly drain the komatsuna soaked in water using a salad spinner. (Key Tip!) Any remaining water will make the dressing watery and dilute the flavor, so be sure to drain it well.
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12. Place the drained komatsuna in a large bowl.
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13. Add 2 tsp sesame oil to the komatsuna and mix well to coat it with oil. (Key Tip!) Coating with oil first prevents the dressing from soaking in too much, keeping it from becoming mushy and releasing less water over time.
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14. Pour half of the prepared dressing around the outer edge of the bowl onto the komatsuna and mix lightly.
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15. Pour the remaining dressing in the same way around the outer edge of the bowl and gently mix to combine. (Key Tip!) Mixing gently without crushing the komatsuna prevents moisture release and maintains its crispness.
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16. Once the dressing is mixed throughout, scatter nori as desired and lightly mix to combine without making the nori soggy. (Key Tip!) The aroma of nori adds a nice accent.
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17. Add the sliced fried tofu and mix to incorporate it. (Key Tip!) Fried tofu already has a strong flavor, so simply mixing it with the dressed komatsuna is sufficient.
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18. Taste and adjust seasoning with salt and sugar if necessary.
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