Shira-ae (Smashed Tofu Salad With Green Beans)

A Traditional Japanese-Inspired Smashed Tofu Salad with Fresh Green Beans

Updated: November 6, 2025

Total Time: 20 minutes

Difficulty: Easy

Ingredients

• Salt: 1 teaspoon (for blanching water)

• 1 pound (450g) green beans, trimmed and cut into 1-inch (2.5cm) segments

• ¼ cup toasted white sesame seeds (or 2 tablespoons sesame paste/tahini, for substitution)

• 2 tablespoons white (shiro) miso

• 2 tablespoons soy sauce (shoyu)

• 2 tablespoons mirin

• 1 (14- to 16-ounce/400–450g) block soft or medium-firm tofu, drained and patted dry (press gently with paper towels to remove excess moisture)

• Toasted white sesame seeds, for garnish

Preparation Steps

Step 1: Blanch Green Beans

Bring a large pot of salted water to a rolling boil (add 1 teaspoon salt). Add the green beans and blanch for 3–4 minutes until just tender-crisp and bright green (test with a fork; it should yield easily but retain shape). Immediately drain and transfer to a bowl of ice water to stop cooking. Refresh under cold water for 2–3 minutes, then drain again and pat dry thoroughly with paper towels.

Step 2: Prepare Sesame-Miso Base

If using whole sesame seeds, grind them in a mortar and pestle or spice grinder until a fine powder. Transfer to a large mixing bowl. Add miso, soy sauce, and mirin. Use a spoon to mash the miso until fully incorporated into the sesame mixture (break down lumps for smoothness).

Step 3: Smashed Tofu Preparation

Gently break the drained tofu into small chunks and add to the sesame mixture. Using a fork or potato masher, mash the tofu until creamy and smooth (avoid over-mashing; retain slight texture for richness).

Step 4: Combine and Toss

Add the blanched green beans to the tofu-sesame mixture. Toss gently but thoroughly to coat beans evenly with the creamy base.

Step 5: Serve

Transfer to a serving dish. Garnish with a light sprinkle of toasted sesame seeds. Serve immediately for crisp texture, or cover and refrigerate for up to 30 minutes to meld flavors; stir gently before serving.

Notes & Variations

• Spinach Alternative: A traditional Japanese version replaces green beans with blanched spinach. Substitute green beans with 1 pound trimmed spinach, blanch 2–3 minutes, refresh, dry, and proceed.

• Broccoli Substitution: Use 1 pound broccoli florets (trimmed, cut into 1-inch pieces), blanch 4–5 minutes, refresh, dry, and add.

• Vinaigrette Twist: Replace the miso-soy-mirin base with ½ cup store-bought Miso-Sesame Vinaigrette (e.g., NYT recipe) + 2 tablespoons mirin.

• Bean Allergy: Substitute tofu with paneer cheese (14 oz, crumbled; sauté briefly if preferred).

• Texture Upgrade: For extra creaminess, use extra-firm tofu and pulse in a food processor until smooth before adding to the base.

Adapted from traditional Japanese home cooking, with feedback from home cooks for accessibility and flavor versatility.