Wrap the firm tofu in kitchen paper and place a weight on top. Let it sit for 20-30 minutes to drain excess water, ensuring a creamy dressing.

In a pot of boiling salted water, blanch the green beans for 1-2 minutes until tender but still crisp. Immediately transfer them to ice water to halt cooking.

Cut the blanched green beans diagonally into 5cm pieces. Julienne the carrots.

Grind the roasted sesame seeds until fine, then combine with drained tofu, sugar, miso, soy sauce, and salt in a blender. Blend until smooth and creamy.

Toss the green beans and carrots in the tofu dressing until well coated. Serve in individual bowls or on a platter.