Mashed Tofu Salad Shira Ae Recipes
MASHED TOFU SALAD (SHIRA-AE)
Provided by Masaharu Morimoto
Time 15m
Yield 2 servings
Number Of Ingredients 7
Steps:
- Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
- Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.
- Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.
Nutrition Facts : Calories 277, Fat 15 grams, SaturatedFat 2 grams, Sodium 285 milligrams, Carbohydrate 16 grams, Fiber 7 grams, Protein 25 grams
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- Gather all the ingredients. To store the leftover tofu, keep it in an airtight container and pour water until it covers the tofu. Keep in the refrigerator (change the water every day) and use it within a few days.
- Do not skip this step. You don’t want to drain the water from tofu completely, but it’s important to remove some moisture so the dressing doesn’t get too wet. Wrap the tofu with paper towels.
- Toast the sesame seeds in a frying pan, shaking the pan frequently, until they are fragrant and started to pop. Transfer to a Japanese mortar (suribachi).
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