Mushrooms with Shiraae sauce

Chop all the mushrooms into bite-sized pieces, dry-fry them in a frying pan without oil until the moisture has evaporated a little and the volume has reduced by about half, then transfer to a tray and let cool. (If you mix them with tofu as is, they will spoil easily due to the temperature difference, so be sure to let them cool before mixing.)

Combine [A] in a bowl and mix well until the tofu loses its shape. (The salt content of blue cheese varies depending on the brand, so if the flavor is too bland, add a little more soy sauce.)

Once the mushrooms have cooled, add them to the bowl and mix thoroughly. Serve in serving bowls and top with pink peppercorns for color