Japanese tofu recipe | Shiraae with asparagus
Asparagus is one of my favorite vegetables. It’s got a unique flavor and pairing that with the delicate umami and flavor of tofu, a little sesame and soy sauce is like magic. This dish is called shiraae in Japanese and it’s a simple yet tasty way to get more tofu and vegetables into your routine. If you’ve never made this before, consider reading to the end to get all my tips for both this dish and cooking asparagus!
- Prep Time: 15 minutes
- Cook Time: 10 minutes
- Total Time: 25 minutes
- Yield: 4 people 1x
- Category: side
- Cuisine: Japanese
Ingredients
Scale
- ½ block firm Tofu (drained)
- ½ half bunch asparagus (4oz)
- 2 tsp light soy sauce (usukuchi shoyu)
- 1 tsp white miso paste
- 1–2 tsp drops of honey (or 1 tsp sugar)
- 1 Tbsp white sesame seeds (toasted, ground)
- black pepper (freshly cracked)
Instructions
- Prepare a medium pot of lightly salted boiling water and blanch asparagus for 1 minute and 30 seconds. Immediately drain and shock in a cold ice bath.
- Cut cooled asparagus into 1-2 in. pieces at a sharp angle.
- In a food processor or suribachi, grind the sesame seeds.
- Then add soy sauce, miso paste, and tofu. Grind lightly until evenly mixed or to desired consistency. I like this with some small chunks of tofu leftover.
- Mix in asparagus and top with black pepper.