Lunch · 25 min · japanese

Shiraae

Dinner decisions, handled: Shiraae pairs firm tofu with spinach for a 25-minute Japanese lunch. It is weeknight cooking that still hits your targets — 11 grams of protein per serving. Naturally vegetarian and vegan, it scales cleanly if you are cooking for more than one.

Ingredients

• 14 oz Firm tofu
• 8 oz Spinach
• 1 Carrot
• 1 block Konnyaku
• 2 tbsp White sesame paste
• 1 tbsp Soy sauce
• 1 tbsp Sugar
• 1 tsp Mirin
• 0.25 tsp Salt

Steps

1. Press the tofu 15 minutes, then mash it with the sesame paste, soy, sugar, mirin, and salt into a creamy dressing. It should taste like a savory-sweet cloud.
2. Blanch the spinach, squeeze dry, and chop. Julienne the carrot and tear the konnyaku; simmer both in lightly salted water 5 minutes.
3. Fold the vegetables through the tofu dressing gently — shiraae should look rustic, not pureed.
4. Chill 15 minutes so the flavors marry.
5. Serve cold. Tofu as a dressing sounds odd until the first bite; then it makes perfect sense.

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