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1. 材料を用意する。クレソンはよく洗っておく。
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2. 鍋に湯を沸かし、塩小さじ1（分量外）を入れる。クレソンを根から湯に入れます。
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3. 30秒茹でたら氷水に取り、冷やす。冷えたらザルにあげ、よく水気を切り、3〜4cmに切る。
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4. 豆腐はキッチンペーパーで包み、皿に置き、電子レンジで1分半加熱して水切りする。
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6. 和え衣と先程のクレソンをよく和えたら完成です。
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冷酒、白ワインと相性抜群です。
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