The classic Japanese dish called 'shira ae' or 'mashed tofu salad' is a fantastic starter or light supper. It takes a little preparation as the vegetables are cooked and need to cool before serving, however it's definitely worth the effort.
The extraordinary creaminess comes only from sesame seeds and tofu - to make it lower calorie you can leave out the sesame paste, and reduce the amount of sesame seeds. It also uses 'konnyaku' - often referred to as a 'miracle' food. Made from pounded konjac or yam root, konnyaku has close to zero calories, and an intriguing chewy texture.
If you find the dressing looks too grainy for your taste, blend it in a food processor for a few seconds. Make sure the salad is left to chill before serving.
Dressing Serves: 4
- First prepare the dressing. Simmer the tofu in boiling water for 5 minutes. Set in a sieve and leave to cool, as any extra water drains away. Toast the sesame seeds in a pan, and grind in a pestle & mortar until fine. Prepare the vegetables.
- Bring 1l water to boil. Add dashi powder, soy sauce and sugar. Add the broccoli florets to the water, and cook for two minutes. Then add the carrots and simmer for two more minutes. Remove with a strainer, and leave to cool in sieve or on paper towels, to dry off. Add the konnyaku to the simmering water, and simmer for 5 minutes. Drain, and dry on paper towel.
- To finish the dressing, press the tofu through a sieve into a dry bowl. Add the ground sesame seeds, white miso, sugar, and salt. Mix well and taste. Spoon in a little sesame paste if you prefer a deeper sesame flavour – leave out if you’re controlling calories.
- When all the ingredients are cold, add the broccoli, carrots, and konnyaku to the dressing. Stir well. Serve, garnished with a little shichimi togarishi seasoning.
After a stage as a chef at a London Michelin-starred restaurant Nicola became obsessed with seeking the best flavours from around the world. She started Sous Chef in 2012, and is always sharing her knowledge of ingredients and writing recipes to showcase those products. Learning from the products, Sous Chef's suppliers and her travels, Nicola has written the majority of the recipes on the Sous Chef website, all of which are big on flavour.