Nettles.

So I used this tofu, it is fermented with something special. Will tell you later. You can use normal firm tofu, you must squeeze out the moisture.

The recipe:
<boiled nettle>
Nettles, hand full.
Boiling water with salt in a pot
A bowl of ice bath
<Sauce>
Tofu(firm) , 1 inch square, quater inch thick, squeeze moisture with paper towel etc.
Soy sauce , 1 Tbsp
Maple syrup, 1 Tbsp
Tahini, 1/4 cup 
Dashi stock or water, 1 Tbsp 

Boil the nettles. Be careful with the soft needles..you need to put gloves when you handle them fresh.
Boil the water in a pot with a salt. Make ice bath in a bowl.
Put nettles in the pot when the water got simmered. Boil them for 4-5 minutes, drain, put in the ice bath.
When the nettles got cool down, squeeze the water.

Make sauce.
Traditional Goma-ae recipe is grind the sesame seed until it turned into paste, however..this is quick recipe so I used tahini.
Crush the squeezed tofu in a bowl.​
Mix all ingredients for the sace, don't worry about chunks.
​*Traditionally, we strain the tofu to make it smoother.If you like, do it!