Broccoli Shira-ae (Mashed Tofu Salad with Broccoli)
Nami, of "Just One Cookbook", recently posted a round-up of 15 easy Japanese side dishes and the mashed tofu salad (shira-ae) caught my interest. Although she used green beans, I don't care for them, so I substituted one of my favourite vegetables, broccoli. Other possible vegetables include julienned carrots, spinach and broccolini.
The results were very tasty.
Broccoli Shira-ae (Mashed Tofu Salad with Broccoli) - serves 2-3
2 stalks of broccoli
1/4 package (85 gms) firm tofu
"Dressing" Ingredients
3 tbsp white sesame seeds**
2 tsp white miso
2 tsp sugar
2 tsp soy sauce
** I used 1 1/2 white sesame seeds which I ground and added 2 tbsp of tahini (sesame seed paste) as I found the dressing a bit dry with the broccoli.
Prepare the broccoli
Trim off the broccoli florettes from the stems and break them down so they're in bit sized pieces. They'll be about 1 1/2-2 inches long. Cut the larger florettes 1/4-12 inch thick. Peel the stems and julienne them into 1/4 inch by 1/2 inch sticks that are about 1 1/2 inches long, similar to the length of the florettes.
Rinse the florettes and stems well and place in a microwave safe bowl with a tablespoon of water. Cover the bowl with a lid or a piece of food wrap and microwave on high for 2 mintues. Stir and microwave for another minute or two. The broccoli will be bright green and tender but still have some crunch to it.
Place a colander in a large bowl and fill half way up with water. Add 2 cups of ice cubes.
Drain the broccoli well and add to the iced water to "shock it" which stops the broccoli from continuing to cook and cools it quickly.
After about 4-5 minutes, remove the colander from the water to drain. Transfer the broccoli to several stacked sheets of paper towel and pat dry. Transfer the broccoli to a large bowl. You may wish to season the broccoli lightly at this point with a pinch or two of salt or a tsp of soy sauce, stirring through to distribute the seasoning.
Prepare the tofu
Cut off a quarter block from a package of firm tofu and transfer to a plate onto which several sheets of paper towels have been placed. Wrap the tofu in the paper towels and place a cutting board and a weight about the size of a large can of crushed tomatoes on the top to help drain as much water as possible, out of the tofu, without crushing it. (Refrigerated the rest of the toful in a container filled with water and use up within a week. Replace the water every couple of days.)
Prepare the "dressing"
Grind the sesame seeds and add to a small bowl with the miso, tahini, sugar and soy sauce.
Crumble the tofu into the bowl and fork everything together.
Mix the the crumbled tofu and sesame dressing into the large bowl with the seasoned broccoli.
Serve cold or at room temperature.
The results were very tasty.
Broccoli Shira-ae (Mashed Tofu Salad with Broccoli) - serves 2-3
2 stalks of broccoli
1/4 package (85 gms) firm tofu
"Dressing" Ingredients
3 tbsp white sesame seeds**
2 tsp white miso
2 tsp sugar
2 tsp soy sauce
** I used 1 1/2 white sesame seeds which I ground and added 2 tbsp of tahini (sesame seed paste) as I found the dressing a bit dry with the broccoli.
Prepare the broccoli
Trim off the broccoli florettes from the stems and break them down so they're in bit sized pieces. They'll be about 1 1/2-2 inches long. Cut the larger florettes 1/4-12 inch thick. Peel the stems and julienne them into 1/4 inch by 1/2 inch sticks that are about 1 1/2 inches long, similar to the length of the florettes.
Rinse the florettes and stems well and place in a microwave safe bowl with a tablespoon of water. Cover the bowl with a lid or a piece of food wrap and microwave on high for 2 mintues. Stir and microwave for another minute or two. The broccoli will be bright green and tender but still have some crunch to it.
Place a colander in a large bowl and fill half way up with water. Add 2 cups of ice cubes.
Drain the broccoli well and add to the iced water to "shock it" which stops the broccoli from continuing to cook and cools it quickly.
After about 4-5 minutes, remove the colander from the water to drain. Transfer the broccoli to several stacked sheets of paper towel and pat dry. Transfer the broccoli to a large bowl. You may wish to season the broccoli lightly at this point with a pinch or two of salt or a tsp of soy sauce, stirring through to distribute the seasoning.
Prepare the tofu
Cut off a quarter block from a package of firm tofu and transfer to a plate onto which several sheets of paper towels have been placed. Wrap the tofu in the paper towels and place a cutting board and a weight about the size of a large can of crushed tomatoes on the top to help drain as much water as possible, out of the tofu, without crushing it. (Refrigerated the rest of the toful in a container filled with water and use up within a week. Replace the water every couple of days.)
Prepare the "dressing"
Grind the sesame seeds and add to a small bowl with the miso, tahini, sugar and soy sauce.
Crumble the tofu into the bowl and fork everything together.
Mix the the crumbled tofu and sesame dressing into the large bowl with the seasoned broccoli.
Serve cold or at room temperature.