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Green Asparagus and Carrot "Shiraae"
Make sure to drain tofu well to add richness to this "shiraae" (tofu and vegetables in sesame sauce) and to bring out the mellow "umami" taste from "LESS SALT SOY SAUCE".
PREPARATION
- Drain firm tofu by wrapping paper towels and placing a weight for 30 minutes.
- Remove the side leaves of asparagus and slice diagonally. Peel carrot and cut into 1cm wide rectangles.
- Add salt to boiling water, and cook the asparagus and carrot cut in STEP2. Drain using a strainer.
- Combine the tofu drained in STEP1 and seasoning in a mortar, and grate using a pestle to make a dressing. Once the tofu becomes smooth, add asparagus and carrot and toss.
- Sprinkle white sesame seeds on top and serve.
| Servings | 2 servings |
|---|---|
| Cooking Time | 15 |
| Calories (1 serving) | 93 Calories |
| Sodium (1 serving) | 1.1 g |
| Author | NORIKO IMAI |
Ingredients
1 spear Asparagus
20g Carrot
500ml Boiling water
a pinch Salt
Dressing
100g Firm tofu
1/2 tablespoon Sugar
1 tablespoon LESS SALT SOY SAUCE
1/2 tablespoon White sesame seed paste
a pinch Salt
2 teaspoons White sesame seeds
PREPARATION
- Drain firm tofu by wrapping paper towels and placing a weight for 30 minutes.
- Remove the side leaves of asparagus and slice diagonally. Peel carrot and cut into 1cm wide rectangles.
- Add salt to boiling water, and cook the asparagus and carrot cut in STEP2. Drain using a strainer.
- Combine the tofu drained in STEP1 and seasoning in a mortar, and grate using a pestle to make a dressing. Once the tofu becomes smooth, add asparagus and carrot and toss.
- Sprinkle white sesame seeds on top and serve.
