What is shojin ryori?

Think of shojin ryori as traditional Japanese Buddhist cuisine. There are no meat or animal products used as ingredients. Instead seasonal plant based ingredients like vegetables, soybeans and mushrooms are used to craft delicate salads, soups and pickles that are served together in small portions alongside steamed rice . This shira-ae recipe is my favorite shojin ryori.

Is this recipe vegan?

Yep! This Japanese tofu salad is vegan. Strict vegans will want to use raw cane sugar instead of granulated sugar.

How about gluten free?

Good news. Shira-ae is also gluten free. However, I'd advise those with a wheat intolerance to have a closer look at the label on their miso paste. Some mass produced miso paste contains wheat, some doesn't. Also, celiacs should avoid miso paste that contains barley. Sound confusing? This miso paste is gluten free .

Shiraae (Japanese Mashed Tofu Salad)

Name: Shiraae (Japanese Mashed Tofu Salad)
Prep time: 10 min
Cook time: 5 min
Total time: 15 min
Cuisine: Japanese
Ingredients: 10 ounces medium firm or firm tofu; ½ medium carrot (about 2 ounces), sliced into 1½-inch long and ⅛-inch thick sticks; 3 ounces baby spinach; 2 tablespoons ground sesame seeds; ½ teaspoon white miso paste mixed with 1 tablespoon warm water; ½ tablespoon sugar; ½ teaspoon salt

Shiraae (Japanese Mashed Tofu Salad)

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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!

Author: Caroline Phelps
Prep Time: 10 minutes
Cook Time: 5 minutes
Total Time: 15 minutes
Yield: 2 servings 1x
Category: Salad
Method: Boiling
Cuisine: Japanese
Diet: Vegan

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

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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

Find it online: https://pickledplum.com/shiraae-japanese-mashed-tofu-salad/