Shiraae or Mashed Tofu Salad is a classic Japanese dish made of tender green beans, creamy tofu, sesame seeds, and savory miso. This vegan-friendly salad is super easy to make and can be on your dinner table in no time!
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.
Bring a big pot of water to a boil. Tear off the ends of green beans.
Boil green beans until crisp-tender (please don’t overcook).
Cut the green beans diagonally into 2-inch pieces.
Pour the soy sauce and toss together. Set aside for later.
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).
Grind sesame seeds in the Japanese mortar (suribachi) with a pestle (surikogi).
Remove tofu from the paper towel. Break it into pieces with your hands and add to the sesame seed mixture.
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.
Recipe by Namiko Chen of Just One Cookbook. All images and content on this site are copyright protected. Please do not use my images without my permission. If you’d like to share this recipe on your site, please re-write the recipe and link to this post as the original source. Thank you.