Green Bean Shiraae or Mashed Tofu Salad is a classic Japanese side dish made of tender green beans, creamy tofu, nutty sesame seeds, and savory white miso. This vegan-friendly salad is super easy to make and can be on your dinner table in no time!
Whether pickled, raw, or steamed, vegetable side dishes of every color and variety are a staple in Japanese home cooking. They provide freshness and nutrients to complete a meal. Today, I’ll show you how to make Green Beans Shiraae (白和え)—a blanched vegetable dressed with flavorful mashed tofu. Refreshing and full of flavor, it’s a vegetable side dish that I personally make a lot year round.
Table of Contents
What is Shiraae?
Shiraae (白和え), pronounced “shi-ra-ah-eh,” is a vegetable side dish with a creamy dressing of mashed tofu, toasted sesame seeds, white miso, and a touch of sugar. Green vegetables such as green beans and spinach are blanched and seasoned with soy sauce before mixing into the tofu mixture.
Shiraae is one of the signature dishes of shojin ryori (精進料理), Japanese Zen Buddhist vegetarian/vegan cuisine. The tofu provides the protein while the greens add freshness, color, and texture. Therefore, this is a vegan-friendly dish that everyone can enjoy.
Variations and Substitutions for Shiraae
Substitute a different vegetable: Besides green beans and spinach, you can use thin strips of asparagus or any seasonal vegetables you have. I like using chrysanthemum greens to make Shungiku Shiraae, too.
Combine with other ingredients: To keep things fresh, colorful, and fun, I sometimes make shiraae with a combination of spinach, julienned carrot, konnyaku (konjac), and hijiki seaweed.
Vary the seasonings: For a more complex flavor, you can also add dashi and mirin to the dressing.
Ingredients You’ll Need
- medium-firm tofu (momen dofu)
- green beans
- soy sauce
- toasted white sesame seeds
- sugar
- white miso – I use Hikari Miso® Organic White Miso
- kosher salt – I use Diamond Crystal brand
How To Make Green Bean Shiraae
- Drain the tofu of some of its liquid. Wrap it in paper towels, sandwich it between two trays, and place a heavy object on top.
- Meanwhile, boil the green beans in a big pot of boiling water until crisp-tender. Drain and cut them diagonally into pieces. Toss in soy sauce and set aside.
- Make the tofu dressing. Toast the sesame seeds and grind in a mortar and pestle. Add the white miso and sugar; mix well. Break the drained tofu into pieces and add to the mixture. Mash and grind the tofu until smooth. Taste and season with kosher salt, as needed.
- Add the seasoned green beans to the dressing and mix. Serve chilled or at room temperature.
This dish keeps in the fridge for up to 24 hours; however, I recommend consuming it soon.
5 Tips To Make Shiraae
1. Drain the tofu
It’s tricky how much you should drain your tofu, but you can always make the adjustment each time. You do not want to dilute your dressing with excess water from the tofu. At the same time, you do not want to remove the water completely as moist tofu adds a tender texture to the dish.
To find the balance, I usually drain for 15–30 minutes. If I want to shorten it to 15 minutes, I would put something heavy on top of the tofu to facilitate the draining process. If I have 30 minutes, I would not put any weight and let it drain naturally.
2. Toast the sesame seeds
Most of the sesame seeds sold in packages are already toasted. However, you can toast it again in a dry frying pan to bring out more fragrance.
3. Use white miso
For the creamy tofu dressing, I like to use white miso (shiro miso 白味噌) because the color and sweet flavor complement the mixture. I used Hikari Miso® Organic White Miso in this recipe.
Hikari Miso has been my go-to miso for over a decade. You can find Hikari Miso® products in your local Japanese grocery stores and Asian markets.
4. Mash the tofu till smooth and creamy
Unless you prefer a chunky tofu texture, I recommend smoothing out the mixture until silky. When chilled, the mashed tofu gives a nice refreshing taste and it’s delicious!
5. Season the vegetables with soy sauce before mixing
Be sure to season the blanched vegetables with soy sauce first. This way, you can shake off any excess liquid before adding them to the tofu mixture.
Kitchen Tools for Mashed Tofu Salad
If you like to make this mashed tofu salad regularly, it’s worth getting a set of Japanese-style mortar and pestle, called suribachi (すり鉢) and surikogi (すりこぎ). The inside of the ceramic suribachi is combed to create spirals of fine, jagged grooves that efficiently mix, grind, and mash ingredients with a wooden surikogi.
Since the ceramic bowl has a beautiful rustic look, you could serve it directly at the table. Planning to get one yourself? My recommendation is to go with a bigger suribachi. Not only it can be used as a serving dish, but it also makes grinding a lot easier. With a bigger bowl, you don’t have to worry about spilling ingredients from the side.
You can find suribachi and surikogi online on Amazon or MTC Kitchen.
More Vegan-Friendly Side Dishes
Looking for more vegan-friendly side dishes? Here are some of our favorites!
- Gomaae (Spinach Salad with Sesame Dressing)
- Chrysanthemum Greens and Tofu Salad (Shungiku Shiraae)
- Spinach Ohitashi
- Spinach with Sesame Miso Sauce
- Bitter Melon Salad with tofu sauce
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Green Bean Shiraae (Mashed Tofu Salad)
Ingredients
- 7 oz medium-firm tofu (momen dofu) (½ block)
- 9 oz green beans
- 1 tsp soy sauce
For the Dressing
- 4 Tbsp toasted white sesame seeds
- 1 Tbsp sugar
- 2 tsp miso (I use Hikari Miso® Organic White Miso)
- ⅛ tsp Diamond Crystal kosher salt
Instructions
- 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.
To Prepare the Tofu
- Wrap 7 oz medium-firm tofu (momen dofu) with paper towels to drain some of the water. 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.
- Put the wrapped tofu on a tray or plate. Add another tray or plate on top of the tofu and put a heavy object on top to facilitate draining. Set aside for 30 minutes.
To Prepare the Green Beans
- Bring a big pot of water to a boil. Tear off the ends of 9 oz green beans.
- Boil green beans until crisp-tender (please don’t overcook it).
- Drain well and set aside.
- Cut the green beans diagonally into 2-inch (5-cm) pieces.
- Place the green beans in a bowl. Pour 1 tsp soy sauce and toss together. Set aside for later.
To Prepare the Sesame Seeds
- Toast 4 Tbsp toasted white sesame seeds in a frying pan, shaking the pan frequently, until they are fragrant and started to pop. Transfer to a Japanese mortar (suribachi).
- Grind the sesame seeds with a pestle (surikogi).
To Make the Tofu Dressing
- Add 1 Tbsp sugar and 2 tsp miso to the ground sesame seeds.
- Mix well until the sugar and miso are incorporated into the ground sesame seeds.
- Remove the tofu from the paper towel. Break it into pieces with your hands and add to the sesame seed mixture.
- Using a pestle, mash and grind the tofu until smooth or to your liking.
- It’s important to taste the tofu and season with ⅛ tsp Diamond Crystal kosher salt to taste. It should not be bland. Green beans will be added, so the tofu dressing should have good flavor at this stage.
- Mix all together until smooth.
To Assemble
- Be sure to shake off any excess soy sauce from the green beans first. Any liquid from the soy sauce will only dilute the dressing. Then, add the seasoned green beans to the tofu dressing. Combine well.
- Once combined, you can chill in the refrigerator for 30 minutes before serving, or serve immediately.
To Store
- You can keep it for 24 hours in the refrigerator; however, I recommend consuming it soon.
Nutrition
Editor’s Note: This post was originally published on May 11, 2011. It’s been updated with new images and content in December 2019.
Can you pack this in bento or would it go bad?
Hi Erin! Thank you for trying Nami’s recipe!
You can pack this in the bento. However, please keep it cool with an ice pack.
We hope this helps!
Nice mix of textures! I had some tofu to use up so i tried this recipe and really enjoyed it! The tofu almost takes on this fluffy texture along the crisp green beans. I paired it with some frozen gyoza for a quick lunch! Thanks Nami!
Hi Nikki! Nami and JOC team are so happy to hear you enjoyed Shiraae! Thank you very much for trying Nami’s recipe and for your kind feedback.
Happy Cooking!
This shiraae recipe is perfect. My family truly enjoys this each time I make it and it’s so easy thanks to you. Your flavors are right on the mark; not too sweet or salty. Thank you again for sharing.
Hi Susan! Aww. Nami and JOC team are so happy to hear Nami’s flavor is right on the mark!👏🏻
Thank you very much for trying this recipe and for your kind feedback!