Want to satisfy yourself with a protein and fibre rich salad?
Shiroae is traditional Japanese salad. Traditionally, we simply crush the tofu to keep a little bit of the tofu texture but I like to blend it until it’s smooth because I think it looks better. But if you don’t want to use a blender to make it easier, it works just the same.
When you eat konnyaku as it is (without simmering for a long time) you need a thick sauce because konnyaku’s surface is pretty slippery and doesn’t coat with sauce easily. This cream thick sauce is amazing with konnyaku! This recipe is from my first cookbook, Cooking with Soy. If you want to know more about Japanese Superfoods and soy products grab yourself a copy! There are so many bad soy products available, so we need to make sure we educate ourselves as best we can.
(recipe serves 4 as entrée / 1–2 as main)
- 1 bunch spinach
- 1/2 (50g) carrot
- half sheet white or gray konnyaku
- 2 tsp soy sauce
- 1/2 (150g) silken tofu
- 2 tbsp hulled Tahini
- 2 tsp unrefined sugar
- 1 tbsp miso
- pinch of salt
- Drain the tofu by leaving for 2 hours or boil for 5 mins and leave.
- Wash the spinach and separate the stalks and leaves.
- Place the stalk of spinach in a saucepan of boiling water and cook for 30 seconds, add the leaves and cook for 30 seconds, then drain and squeeze any excess liquid from the spinach. Chop into bite size pieces. Pour soy sauce over spinach and toss well.
- Shred the carrot and boil for 30 seconds. Slice the konnyaku and boil for 2 minutes and drain.
- To make aegoromo, place the tofu, Tahini, sugar, soy sauce, miso and salt in a food processor and process.
- Place spinach, carrot, konnyaku and dressing, then toss well.