Smooth Shira-ae Tofu Salad

Smooth Shira-ae Tofu Salad

A smooth and easy shira-ae side dish that you can make without a grinding bowl, using silken tofu and storebought noodle-dipping sauce.

Ingredients: 3-4 servings

Silken tofu
1/2 block (about 150-200 g)
1/3 medium
1 bunch
Shimeji or shiitake mushrooms
1/2 bunch - about 50 g
Mentsuyu (3x concentrate)
2 tablespoons
1 tablespoon


1. Wrap the tofu in kitchen paper towels, put on a weight that won't crush them (such as a flat plate) and drain out the excess water (about 15 minutes).
2. Finely julienne the carrot, shred the shimeji mushrooms into small clusters, wrap both in cling film and par-cook them separately in the microwave. Let cool.
3. Wrap the spinach in cling film and par-cook in the microwave. Refresh in cold running water. Squeeze out the excess water and cut into 3 cm long pieces.
4. Crush the tofu from Step 1 with a spoon. Crush any lumps in the sugar, and add it and the mentsuyu to the tofu. Mix well until the tofu mixture is smooth.
5. Add the cooled vegetables from Steps 2 and 3, and it's done.

Story Behind this Recipe

I love shira-ae, and I wanted to make it easily at home, so I used silken tofu which doesn't need a grinding bowl or a food processor to turn into a smooth paste, as well as all-purpose mentsuyu sauce which gets rid of any need for miso or sesame paste.