Spinach Shiroae (Traditional Creamy Tofu Salad) [VIDEO]

One of the healthiest and most delicious Japanese Salads I have ever tried.

v 003bAsian cuisines are simply the best when it comes to veggies and fruits. I don’t know why but most of their meals will have some veggie in it and some are even just all veggies and super flavorful which makes being a vegan very easy.

This Japanese tofu salad is one of the best examples of such dish. For those who are not really fond of tofu or who thinks tofu is so bland, they will have second thoughts about that idea once they get a taste of this dish.

The ingredients are actually very simple and very straightforward. There is no need for all those fancy and extravagant ingredients. And it is very easy to make. It is so easy to make and yet so delightful. So try it out and tell me what you think.

Check out the recipe below.


Spinach Shiroae

v 003a

 

Ingredients:
300g (10.6oz.) cotton Tofu
200g (7oz.) spinach
50g (1.8oz.) carrot
100g (3.5oz.) Shimeji mushrooms
A
* 100ml Kombu Dashi
* 1 tbsp. sugar
* 1 tbsp. soy sauce
B
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1.5 tbsp. white sesame paste (or 3 tbsp. ground white sesame seeds are OK)

Instructions:
v 003cPut water and cotton Tofu (break it into chunks) in a pot, bring to a boil, then simmer for 1-2 minutes. Then drain well in a strainer.
Cut carrot into thin strips. Remove the tough base of Shimeji mushrooms and break into pieces.
Put A in a pot, add carrot and Shimeji mushrooms, then simmer until the liquid is gone.
Cook spinach in a boiling water (with salt) for a minute, drain and soak in cold water, then drain and squeeze the spinach to remove the excess water (use paper towel if you have). Cut into an inch long pieces.
Place the Tofu in a mortar then mash it up with a pestle until creamy. Season with B, then add the vegetables (3&4) and toss.

 

 Watch the full video below.