Green Bean Shiraae (Mashed Tofu Salad)

Step 1

Gather all the ingredients. To store the leftover tofu, keep it in an airtight container and pour water until it covers the tofu. Keep in the refrigerator (change the water every day) and use it within a few days.

Step 2

Do not skip this step. You don’t want to drain the water from tofu completely, but it’s important to remove some moisture so the dressing doesn’t get too wet. Wrap the tofu with paper towels.

Step 3

Put the wrapped tofu on a tray or plate. Add another tray or plate on top of the tofu and put a heavy object on top to facilitate draining. Set aside for 30 minutes.

Step 4

Bring a big pot of water to a boil. Tear off the ends of green beans.

Step 5

Boil green beans until crisp-tender (please don’t overcook).

Step 6

Drain well and set aside.

Step 7

Cut the green beans diagonally into 2-inch (5 cm) pieces.

Step 8

Pour the soy sauce and toss together. Set aside for later.

Step 9

Toast the sesame seeds in a frying pan, shaking the pan frequently, until they are fragrant and started to pop. Transfer to a Japanese mortar (suribachi).

Step 10

Grind sesame seeds with a pestle (surikogi).

Step 11

Add sugar and miso.

Step 12

Mix well until sugar and miso are incorporated into the ground sesame seeds.

Step 13

Remove tofu from the paper towel. Break it into pieces with your hands and add to the sesame seed mixture.

Step 14

Using a pestle, mash and grind the tofu until smooth or to your liking.

Step 15

It’s important to taste the tofu and season with salt to taste. It should not be bland. Green beans will be added, so the tofu dressing should have good flavor at this stage.

Step 16

Mix all together until smooth.

Step 17

Be sure to shake off any excess soy sauce from the green beans first. Any liquid from the soy sauce will only dilute the dressing. Then add the seasoned green beans to the tofu dressing. Combine well.

Step 18

Once combined, you can chill in the refrigerator for 30 minutes before serving, or serve immediately.

Step 19

You can keep it for 24 hours in the refrigerator; however, I recommend consuming it soon.