Japanese tofu recipe | Carrot, Spinach, and Shirataki noodles (Shiraae) 🥗
Did you know you can use tofu to season your vegetables? Shiraae is most commonly a vegetable and or mix that has been seasoned with tofu plus a few other things like soy sauce, mirin, and miso. This version is an extremely light shiraae that’s full of flavor. And a little on the savory side, just the way I like it! Spinach, carrot, and shirataki noodles are one of my favorite combinations. Have you had anything like this yet?
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Servings Prep Time
4people 10minutes
Cook Time
5minutes
Ingredients
for the vegetables
Shiraae seasoning
Instructions
  1. Prepare a large pot of boiling water and blanch the carrots and shirataki for about a minute and 30 seconds.
  2. Once cooked, scoop the carrots and shirataki noodles into a strainer and drop in an ice bath to cool.
  3. Using the same water, add the spinach and blanch for a minute. Then drain and shock with cold water.
  4. Once spinach has cooled, cut into 1-2 in. sections and squeeze out water. Set aside in a large mixing bowl.
  5. Meanwhile, use a food processor to process tofu, sesame seeds, soy sauce, and sugar. Process until smooth or slightly chunky, if desired.
  6. Squeeze excess water from carrots and shirataki noodles.
  7. Combine tofu mixture with the vegetables and serve immediately.
Recipe Notes

Tip – light soy sauce (usukuchi shoyu) helps to preserve the light off-white color of the shiraae, it has a higher salt content than regular soy sauce (shoyu), but is less likely to affect the natural color of the food it seasons.