1. Squeeze out all excess moisture from tofu, keep aside.
2. Put plenty of water to a boil, add chopped beans.
3. Boil till they are bright green in colour.
4. Drain, pour cold water, drain again, keep aside.
5. Sprinkle salt over carrot jullienes, rub well between palms.
6. When softened, press out excess water, keep aside.
7. Pierce jalapeno pepper over a small wooden skewer.
8. Peel and chop ends of radish.
9. Push the alapeno pepper into radish with help of skewer.
10. Grate both with finest meshed grater, keep aside.
11. IN a pan, heat and stir roast sesame seeds, peanuts, take off fire.
12. Grind seeds, peanuts, in a mixie till fine, add grated tofu.
13. Add miso, vinegar,
14. Grind to a smooth paste, keep aside.
15. Heat oil, add ginger, garlic, pastes, stirfry for a moment.
16. Add paste, mix well, take off fire.
17. Mix green beans, carrot, horseradish grated in a large glass bowl.
18. Pour paste over vegetables.
19. Mix well, garnish with nori seaweed, if desired.

Making time: 30 minutes
Makes: 3 servings
Shelflife: 1 day refrigerated