A classic cold salad, this tofu dish can be adapted to include shredded crab or chopped shrimp. From “An Okinawan Kitchen,” by Grant Sato, part of the “Hawaii Cooks” series.

Shirae (Crumbled Tofu Salad)

• 1 cup dashi (Japanese broth)
• 2 tablespoons mirin (Japanese sweet rice wine)
• 2 tablespoons shoyu
• 1 tablespoon sugar
• 1 cup julienned carrots
• 1 cup julienned shiitake mushrooms
• 1 (10-12 ounce) block firm tofu
• 2 tablespoons toasted goma (sesame seeds), plus more for garnish
• 1 cup horenso (spinach) or watercress, blanched

In small saute pan, combine dashi, mirin, shoyu and sugar; bring to a boil. Add carrots and mushrooms; simmer 5 minutes, just until carrots are tender. Drain liquid and reserve, setting aside to cool. Chill carrots and mushrooms.

Cut or break tofu block into small pieces. Place in cheesecloth and squeeze to remove as much water as possible. Place in a bowl and set aside.

Using a suribachi (Japanese mortar and pestle), grind goma about 1 minute, then add to cooled braising liquid and grind another minute. Pour over tofu and mix well, then add cooled carrots, mushrooms and blanched greens. Toss lightly and garnish with more toasted goma. May be served immediately or chilled and served. Serves 6.

Nutritional information unavailable.

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