I absolutely love this green bean and tofu recipe because it combines fresh, crisp veggies with the rich, nutty flavor of toasted sesame seeds, giving me a refreshing yet satisfying dish that’s perfect for any meal. Plus, it’s super easy to make and feels like a healthier take on comfort food, which totally fits my busy lifestyle and keeps me feeling energized.
Making Green Bean Shiraae is a labor of love. Delightful and nutritious, it’s a dish that packs a wallop of protein and fiber.
Fresh green beans, tofu, and sesame seeds combine for a mighty trio of wholesome ingredients. What makes shiraae stand out, though, is the harmony of soy sauce, mirin, and sugar in its flavor profile.
Each ingredient plays its part without overpowering the others. Shiraae is simple, but it’s delicious.
Ingredients
Green beans contain fiber and are full of vitamins A, C, and K.
They promote digestive health and bolster immune function.
Tofu that is firm: A source of protein from plants; has calcium and iron; good for muscle growth.
Sesame Seeds, White: Contain an abundance of healthy fats and calcium.
Supply flavors akin to nuts, with a level of crunch that’s unique to their kind.
Soy Sauce: Imparts umami richness; is a source of sodium; amplifies deliciousness.
Mirin: Sweet rice wine; adds mild sweetness and aroma; balances flavors.
Enhancing sweetness and caramelization, sugar is also balancing savory notes.
Salt: Intensifies taste; delivers critical sodium for equilibrium.
Ingredient Quantities
- 200g fresh green beans
- 150g firm tofu
- 2 tablespoons white sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- A pinch of salt
Instructions
1. Start by bringing a pot of water to a full, rolling boil. When the water is boiling, add a small amount of salt and the green beans. Allow the beans to cook in the boiling water for about 2-3 minutes—no longer. You want the beans to be tender but crisp. Drain the beans in a colander and then rinse them under very cold water. This will stop the cooking process and ensure the beans stay bright green. Set the beans aside until you’re ready to add them to the salad.
2. At the same time, take the tofu and wrap it in a clean kitchen towel. Put the towel-wrapped tofu on a plate. Now, press it. You can set a weight on top—something like a can or a small pot—to help push out the moisture that’s inside the tofu. Let it stand pressed for about 10 to 15 minutes.
3. In a dry frying pan over medium heat, toast the sesame seeds until they are fragrant, about 2 to 3 minutes. Stir them frequently; if you don’t, they may burn.
4. Move the toasted sesame seeds to a mortar and pestle, or use a spice grinder, to reduce them to a coarse powder.
5. Combine the sesame seeds with the soy sauce, mirin, and sugar in a medium bowl. Stir until the sugar is dissolved and the mixture is well combined.
6. Take the pressed tofu out of the towel and break it into small pieces directly into the bowl that now holds the sesame mixture. Stir well to combine everything into a rough paste.
7. Chop the blanched green beans into 2-3 cm pieces. Add them to the tofu and sesame paste.
8. Coat the green beans evenly with the tofu mixture by tossing the two together.
9. Adjust the taste and seasoning and add if you desire a little more salt.
10. The green bean shiraae can be served as a side dish, either at room temperature or pleasantly chilled.
Equipment Needed
1. Pot
2. Colander
3. Kitchen towel
4. Plate
5. Weight (e.g., can or small pot)
6. Frying pan
7. Stirring utensil
8. Mortar and pestle or spice grinder
9. Medium bowl
10. Knife
11. Cutting board
12. Measuring spoons
FAQ
- What is Shiraae?Shiraae is a classic Japanese preparation that combines vegetables with a dressing made from tofu and sesame.
- Can I use silken tofu instead of firm tofu?For a thicker, creamier texture, use firm tofu, but if silken is the only available option, press out excess moisture.
- How should I prepare the tofu?To remove excess water from the tofu, first drain and press it. Next, finely mash it. Then, mix it with the other ingredients.
- Can I add other vegetables to this dish?Absolutely, you can mix in other veggies, such as carrots or spinach, for even more variety.
- Is there an alternative to mirin?When mirin is unavailable, one may substitute it with a mix of rice vinegar and a bit of sugar.
- Can I make this dish ahead of time?Indeed, it can be made a day early and stored in the refrigerator; the flavors meld beautifully over time.
- Is this recipe vegan?Indeed, all the components in this formulation are derived from plants, which allows this recipe to square with a vegan dietary regimen.
Substitutions and Variations
Firm Tofu:
Replace with silken tofu for a creamier texture, or use cottage cheese for a different flavor profile.
White Sesame Seeds:
Substitute tahini for paste, or use sunflower seeds if you’re after a different kind of seed.
Soy Sauce:
You can use Tamari for a gluten-free alternative, or coconut aminos for a slightly sweeter flavor.
Mirin:
If mirin isn’t available, replace it with a mixture of sake and sugar, or use a sweet white wine.
Pro Tips
1. Maximize Flavor Absorption: After pressing the tofu, consider marinating it briefly in a mixture of soy sauce and mirin before proceeding, which will help infuse more flavor throughout the tofu.
2. Enhance Texture: For additional texture, consider lightly pan-frying the pressed tofu in a bit of oil until golden on the outside before combining it with the sesame mixture.
3. Add Aromatics: Include finely chopped garlic or ginger to the sesame seed mixture to add depth and aroma to the dish, enhancing the overall flavor profile.
4. Optimize Toasting: While toasting the sesame seeds, add a few drops of sesame oil to enhance their nutty flavor and ensure even toasting. This small addition can elevate the fragrance of the dish.
5. Presentation Tips: Garnish with freshly chopped scallions or a sprinkle of toasted sesame seeds just before serving to add a pop of color and extra nuttiness.
Green Bean Shiraae Recipe
My favorite Green Bean Shiraae Recipe
Equipment Needed:
1. Pot
2. Colander
3. Kitchen towel
4. Plate
5. Weight (e.g., can or small pot)
6. Frying pan
7. Stirring utensil
8. Mortar and pestle or spice grinder
9. Medium bowl
10. Knife
11. Cutting board
12. Measuring spoons
Ingredients:
- 200g fresh green beans
- 150g firm tofu
- 2 tablespoons white sesame seeds
- 1 tablespoon soy sauce
- 1 tablespoon mirin
- 1 tablespoon sugar
- A pinch of salt
Instructions:
1. Start by bringing a pot of water to a full, rolling boil. When the water is boiling, add a small amount of salt and the green beans. Allow the beans to cook in the boiling water for about 2-3 minutes—no longer. You want the beans to be tender but crisp. Drain the beans in a colander and then rinse them under very cold water. This will stop the cooking process and ensure the beans stay bright green. Set the beans aside until you’re ready to add them to the salad.
2. At the same time, take the tofu and wrap it in a clean kitchen towel. Put the towel-wrapped tofu on a plate. Now, press it. You can set a weight on top—something like a can or a small pot—to help push out the moisture that’s inside the tofu. Let it stand pressed for about 10 to 15 minutes.
3. In a dry frying pan over medium heat, toast the sesame seeds until they are fragrant, about 2 to 3 minutes. Stir them frequently; if you don’t, they may burn.
4. Move the toasted sesame seeds to a mortar and pestle, or use a spice grinder, to reduce them to a coarse powder.
5. Combine the sesame seeds with the soy sauce, mirin, and sugar in a medium bowl. Stir until the sugar is dissolved and the mixture is well combined.
6. Take the pressed tofu out of the towel and break it into small pieces directly into the bowl that now holds the sesame mixture. Stir well to combine everything into a rough paste.
7. Chop the blanched green beans into 2-3 cm pieces. Add them to the tofu and sesame paste.
8. Coat the green beans evenly with the tofu mixture by tossing the two together.
9. Adjust the taste and seasoning and add if you desire a little more salt.
10. The green bean shiraae can be served as a side dish, either at room temperature or pleasantly chilled.
