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Shiraae (白和え) Mixed Tofu Salad

Simple tofu salad mixed with seasoned vegetable.

Course Salad, Side Dish
Cuisine Japanese
Prep 1 hour
Cook 30 minutes
Total 1 hour 30 minutes
Yields 4 large to 6 small servings
Author Emi


Mix-In Base

  • 1 block (454 gram) tofu medium-firm
  • 2 cups (about 2 medium) carrots bite size
  • 1 cup (1/2 of 220 gram block) konnyaku bite size
  • 1 cup green beans bite size

Vegetable Seasoning

  • 2/3 cup water
  • 1/2 teaspoon dashi powder
  • 1 tablespoon sake
  • 1 tablespoon mirin
  • 1 tablespoon soy sauce optional gluten-free
  • 1 teaspoon sesame oil

Tofu Salad Seasoning

  • 2 tablespoons white sesame seeds toasted
  • 1/2 to 1 tablespoon white sugar
  • 2 tablespoons tahini
  • 2 tablespoons white miso optional gluten-free


  1. Place tofu in a container larger than the tofu, lay plastic wrap on top of the tofu. Add a weight on top to press the tofu. Place the tofu in the fridge, leave for a minimum of 1 hour to overnight to let the excess water release from the tofu. (I prefer pressing overnight)

  2. Add water, dashi, sake, mirin, soy sauce, and sesame oil to a pot. Bring the liquid to a boil and add carrots, konnyaku, and green beans. Turn the heat down to medium-high and cook until liquid is almost gone, about 10 to 15 minutes. Pour the simmered vegetables into a dish and place in the fridge for 15 to 20 minutes to cool down.

  3. In a suribachi (mortar), add sesame seeds and grind with a surikogi (pestle). Add sugar, tahini, and miso. Mix to combine the sesame paste. Add drained tofu and grind the tofu until it forms into a paste, the paste should feel a bit sticky (about 5 minutes).

  4. Add the chilled simmered vegetables and gently mix into the tofu paste.

  5. Serve immediately.

  6. Enjoy!

Recipe Notes

  • Feel free to increase the amount of seasoning to your liking
  • Other add-ins can include: spinach, shiitake, edamame, bok choy, gobo (burdock), hijiki, etc.
  • If you don't have time to press the tofu, you can microwave the tofu for a few minutes to release some of the liquid.
  • If preparing in advance, keep the seasoned vegetables and tofu paste separate, combine when ready to serve.
  • If there are leftovers, you can make tofu fritters called ganmodoki (がんもどき)/hirousu (ひろうす) by adding an egg and some cornstarch to the tofu salad. Form the mixture into small patties. Pan fry or deep fry until golden brown.