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Shiraae Tofu Salad with Arame Sea Vegetable

            Shiraae Tofu Salad with Arame Sea Vegetable - Clearspring

This is one of the most traditional tofu recipes in Japan. The classic recipe is slightly sweeter than my version. I also used soft instead of firm tofu for a silkier texture. To avoid achieving a watery flavour you will need to remove any excess water from the tofu before using it.

Serves 2 - 4 as a side
Preparation time - 20 mins ( + 30mins soaking & pressing time)


  • Kitchen Paper/towel Bowl
  • Strainer
  • Saucepan
  • Food Processor (Optional) Spatula


  1. Drain the tofu and wrap in thick kitchen papers or a tea towel (2-3 layers). Put a weight on it (like a plate) and let it rest for at least 30 minutes to remove any excess water. This process makes the tofu even firmer to avoid a watery texture.
  2. Wash the arame then soak it in water for 30 minutes. (It will double in volume.) Drain well.
  3. Bring some water to the boil and add the watercress. Boil for 1 minute then drain. Rinse the watercress in cold running water to preserve its colour. Drain well, then sprinkle a little soy sauce to give a light flavour. Squeeze out any excess water from the leaves. Squeeze the watercress in your hands into a cylinder-like shape and cut into 3cm length.
  4. Make the tofu paste: in a food processor, add the tofu, maple syrup, sesame paste, soy sauce, and salt. Blend well until smooth. (if you don’t have a food processor, use your hands or a tool to mash the tofu, then season.)
  5. Dress the leaves and arame with the tofu paste. Serve cold.




Founder of Atsuko’s Kitchen A well-established Japanese chef, cookbook author of Sushi Made Simple and Atsuko’s Japanese Kitchen and food photographer. She has been sharing her knowledge and techniques of Japanese cooking with a series of classes at Atsuko’s Kitchen in London since 2008, which introduces family favourites, alongside the art of sushi making.



Website - atsukoskitchen.com

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