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?
- Prep Time: 10 minutes
- Cook Time: 5 minutes
- Total Time: 15 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
for the vegetables
- 2–3 cups carrots (shredded, about one heaping cup)
- 1 bunch spinach
- 1 package white shirataki noodles (noodles cut in half, 7 oz.)
Shiraae seasoning
- ½ block firm Tofu (drained)
- 1½–2 tsp light soy sauce (usukuchi shoyu)
- 2 Tbsp white sesame seeds (toasted)
- 2 tsp sugar
Instructions
- Prepare a large pot of boiling water and blanch the carrots and shirataki for about a minute and 30 seconds.
- Once cooked, scoop the carrots and shirataki noodles into a strainer and drop in an ice bath to cool.
- Using the same water, add the spinach and blanch for a minute. Then drain and shock with cold water.
- Once spinach has cooled, cut into 1-2 in. sections and squeeze out water. Set aside in a large mixing bowl.
- Meanwhile, use a food processor to process tofu, sesame seeds, soy sauce, and sugar. Process until smooth or slightly chunky, if desired.
- Squeeze excess water from carrots and shirataki noodles.
- Combine tofu mixture with the vegetables and serve immediately.
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.