Even though there's nothing to it, it's one of our favorite shira-ae dishes.You could use firm or silken tofu.It's fine with just spinach, but the carrots add color to the dish.Substitute peanuts for the sesame seeds. Recipe by cafe-cafe

This is the shira-ae recipe I learned from my grandmother.A little added miso is delicious too. Recipe by Tohoho

I learned this recipe from my mother and wanted to record it here.It's important to properly remove the excess moisture from the tofu as well as the other ingredients.Either silken or firm tofu is fine, but since silken tofu has a lot of moisture, it may be more difficult to handle.Shira-ae is very simple. You can add carrots or string beans to the ingredients, if you like. Recipe by lulu88

I love shira-ae, and I wanted to make it easily at home, so I used silken tofu which doesn't need a grinding bowl or a food processor to turn into a smooth paste, as well as all-purpose mentsuyu sauce which gets rid of any need for miso or sesame paste.In order to reduce the amount of water, I use concentrated mentsuyu sauce.Start by draining the water from the tofu first. When the kitchen paper towels become soaked, change them. For 3-4 servings. Recipe by Miashanmama

I love shira-ae, but grating the ingredients in a mortar and flavoring takes quite a bit of effort. I started using silken tofu rather than firm tofu to be able to make this more easily.Crushing it with a whisk makes it very smooth. It goes great with miso.Wringing out the mentsuyu gives flavor and also keeps the dish from becoming watery.For the tofu dressing, mix the tofu using the whisk as if to crush the tofu. The heat from the tofu will bring the flavors together. For 4 servings. Recipe by sachie mama

I love the flavor of honey-lemon, so I tried adding it to my usual shira-ae for a twist.The tofu will start to exude water if left for too long, so mix this together just before serving.Tightly wring out the excess water from the vegetables.The boiling times are just a guideline. Boil the vegetables to the level of doneness you prefer!You can drain the tofu by putting a weight on it like a plate and letting it sit for 15 minutes or so. I prefer the fast and easy microwave method. Recipe by Stylish Mama

Don't you feel like eating something rich-tasting even when you're dieting? This fits the bill and it's still low in calories, which is why I made it.Tofu and sesame seeds are very important for your well being. You need to cleanse your body out. Fiber is needed for that. 1 plateful of this is packed with important nutrients. It's delicious.The flavor of umeboshi depends a lot on how salty it is, so adjust the amount to your own taste. I used a low-sodium (6%) type for this. Also, shira-ae tastes best if you don't use a food processor. For 2-3 servings. Recipe by pegupepepe

After making Yasu-chan's "Mizuna Salad with Tofu Dip", I started making our family shira-ae with mayonnaise and yuzu pepper paste. It's now in our regular rotation.There's no need to expel the excess water from the tofu here.If there are young children in your family, take out their portion and then add the yuzu pepper paste mixed with a little mayonnaise to the rest of the tofu mix; that way it will blend in easily! Recipe by Haranouenoponyoponyo

My aunt on my mother's side lives in Yamagata prefecture and she sends me persimmons every fall. I recreated my mother's recipe, which was a staple at my parents' household. My mother usually combined julienned persimmon with peanuts, but I like the astringency of walnuts, so I used them. It's also good with peanuts.I suggest you use persimmons that aren't astringent and are seedless. If using the seedless variety, peel the skin and julienne for ease. If you use a ripened persimmon, its softness may be difficult to cut but it'll be sweet and be delicious for this. Adjust the soy sauce and salt depending on the saltiness of the miso (sweet miso, salty miso with dashi, etc). If you prefer a concentrated flavor, drain the tofu very well. Check Step 7. Recipe by Sabumochi.

I love persimmon shira-ae served at upscale Japanese restaurants, and I tried recreating the taste at home with crunchy walnuts.Drain the tofu well before use. This is true for all types of shira-ae, but the longer this sits, the more water it expels and ultimately ends up a soggy mess... Eat this immediately after you've prepared it. Recipe by yacchi8

I make this for my husband who loves mitsuba and tofu.This will taste better if you add the mitsuba just 30 seconds before you turn off the heat, and place the leaves in after you turn off the heat. For 4 servings. Recipe by soyumina

This is a recipe my grandmother taught me.Be sure to thoroughly squeeze the excess water from the parboiled spinach.See the other recipes in my Grandma's Recipe Series■ Grandma's Recipe for Spinach with Sesame Seeds Recipe by ayabian