The Dishes

白和え (Shira-ae) Mashed Tofu Salad

Prep time: | Cook time: | Serves 4

  • Tofu Dressing
  • 300g silken tofu
  • 1/2 tbs honey or maple syrup
  • 1 tbs light soy sauce
  • 2 tsp mirin
  • salt to taste
  • Use seasonal vegetable and fruit, here Junko used autumn produce:
  • 1/4 nashi pear
  • 1/4 persimmon
  • a small bunch of chrysanthemum leaves
  • 100g shimeji mushrooms
  • A pinch of roasted white/black sesame seeds
  1. Take the silken tofu out of the packet and pat it dry with a paper towel to remove excess moisture. You can place a heavy plate on top to press out additional liquid.
  2. Break the silken tofu into small chunks and place it in a food processor with the honey and salt. Blend until smooth. For a coarser texture, mash the tofu with a fork instead of blending.
  3. Blanch the chrysanthemum leaves in boiling water for 2–3 minutes, then drain and squeeze out excess liquid. Slice them into toothpick-length pieces.
  4. Blanch the shimeji mushrooms, then drain and press out any extra liquid.
  5. Julienne the nashi pear and persimmon to match the length of the chrysanthemum leaves.
  6. In a salad bowl, combine all the sliced ingredients and mix in the tofu dressing.
  7. Serve the salad cold in a serving bowl, garnishing with roasted sesame seeds.
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