Description
My Japanese mashed tofu salad is creamy and umami. And you can whip up this traditional Japanese shojin ryori quickly at home. Shiraae is ready in 15 minutes from start to finish!
Ingredients
Units
Scale
- 10 ounces medium firm or firm tofu
- 1/2 medium carrot (about 2 ounces), sliced into 1 1/2-inch long and 1/8-inch thick sticks
- 3 ounces baby spinach
- 2 tablespoons ground sesame seeds
- 1/2 teaspoon white miso paste mixed with 1 tablespoon warm water
- 1/2 tablespoon sugar
- 1/2 teaspoon salt
Instructions
- Prepare the tofu. Wrap the tofu block in paper towels and let it sit on a plate for 10 minutes to drain. Then place the tofu in the microwave and microwave on high for 2 minutes.
- Boil the vegetables. Bring a pot of water to a boil. Add the carrots and boil for 2 minutes. Add the spinach and boil for 1 minute.
- Drain the vegetables. Rinse under cold water. Drain again. Take the vegetables in the palm of your hands and gently squeeze out as much water as you can.
- Mash the tofu. Unwrap paper towels from the tofu and place it over a mixing bowl. Using your hands, break it up into small pieces. Use a fork or rice paddle to lightly mash it.
- Mix and serve. Add the vegetables and the remaining ingredients. Mix well with a spoon. Serve.
Notes
Store leftovers in the refrigerator (covered) for up to 3 days. Serve leftovers cold. Do not freeze.
Nutrition
- Serving Size: 1 serving
- Calories: 198
- Sugar: 4.5g
- Sodium: 631mg
- Fat: 10.9g
- Saturated Fat: 1.5g
- Unsaturated Fat: 5.7g
- Trans Fat: 0g
- Carbohydrates: 11.7g
- Fiber: 4g
- Protein: 15g
- Cholesterol: 0mg
