My Family Recipe for Shira-ae Mashed Tofu. Great recipe for My Family Recipe for Shira-ae Mashed Tofu. After making Yasu-chan's "Mizuna Salad with Tofu Dip", I started making our family shira-ae with mayonnaise and yuzu pepper paste. It's now in our regular rotation.
Stir the ground seeds, sugar, mirin, soy sauce and spinach. Change to new paper towels again and let Tofu cool. Today, we are making, Sira-ae, Mushed Tofu salad. You can have My Family Recipe for Shira-ae Mashed Tofu using 9 ingredients and 4 steps. Here is how you achieve it.
Ingredients of My Family Recipe for Shira-ae Mashed Tofu
- It’s 1 bunch of Spinach.
- You need 5 of cm long piece Carrot.
- You need 1/2 block of Silken tofu.
- You need 1 tsp of Sugar.
- You need 1 1/2 tbsp of White miso.
- You need 1 of heaping tablespoon Mayonnaise.
- You need 1 tsp of Soy sauce.
- You need 1 of heaping tablespoon Ground sesame seeds.
- It’s 1/4 tsp of or (to taste) Yuzu pepper paste.
It's a traditional side dish served with the main course. It's a little bit involving but so delicious and nu. Preparation: Add tofu, sesame seeds, sugar, dashi powder, sake, shoyu and salt into Ziploc bag and seal closed. Crush all ingredients into bag with hands (lomi lomi) until all ingredients are incorporated into a paste-like sauce.
My Family Recipe for Shira-ae Mashed Tofu instructions
- Finely julienne the carrot and boil. Cut the spinach up into easy to eat pieces, blanch in plenty of boiling water and refresh in cold water; drain and squeeze out the water..
- Combine the tofu, sugar, miso, mayonnaise, soy sauce, ground sesame seeds and yuzu pepper paste. If you have small children reserve the yuzu pepper paste for later..
- Put the vegetables from Step 1 into the bowl of ingredients from Step 2..
- Mound into a serving plate and it's done..
Cut one corner of the bag and squeeze over selected vegetables. Drain off the water that came out, wrap the tofu and wrap it in a fresh layer of paper towels. Press gently to eliminate more water. Grind up the toasted whole sesame seeds in a suribachi or mortar with a pestle until it's a fine powder. Crumble the well drained tofu into the mortar or suribachi.