Japanese tofu recipe | Carrot, Spinach, and Shirataki noodles (Shiraae) 🥗

This is an extremely light shiraae (vegetables seasoned with tofu) that's full of flavor and a little on the savory side, just the way I like it! Spinach, carrot, and shirataki are one of my favorite combinations. Even better, it's something you can eat year-round. Consider switching the white sesame seeds with black for a different flavor and presentation! 😛

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☝At its most basic, shiraae is made with sesame seeds, soy sauce, and tofu. This forms a rich and creamy base that is nutty, savory, and serves as the base flavor for the vegetables you have in season.

There are many variations and things you can add to your shiraae base, but two of the more common call for dashi stock and miso paste.

I used to prefer shiraae cold, but after being impatient and not allowing the vegetables to cool, eating it slightly warm grew on me. Perhaps, you'll like it that way also!

have you checked out my new tofu cookbook yet?
https://www.tofuryouri.com/

this is one of the easy tofu recipes included in the book. make sure to check it out if you want to get started with some easy tofu recipes and cooking tofu, Japanese style!

if you're looking to eat more plant based or vegetarian cuisine, and also happen to like or are curious about japanese cooking and or tofu recipes, make sure to check out my book and online cooking program.


✅ Learn how to cook Seasonal Japanese food, one recipe and video at a time. Subscribe for new videos posted each Wednesday!
   / @alldayieatlikeashark  

☝TIP - always make sure you remove excess water from your tofu-
The primary types of tofu I use are soft tofu and firm tofu. One of the key steps in making any tofu dish a success is removing excess water from the tofu.

Tofu is over 80% water. So if not drained properly you’ll end up with a diluted seasoning or sauce.

By removing excess water, you also concentrate the tofu flavor, umami, and improve the texture. If you're frying it, it'll reduce any splattering caused by water mixing with oil.

There are several ways you can remove excess water from tofu. Also referred to as mizuwokiru (水を切る), literally to cut the water.

One easy way is to use a press like the TofuXpress-
https://geni.us/ZI2KKuV (Amazon)

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