Shiro Ae (White Dressing) is a delicious, savory side dish served at Japanese inns. Usually, not-too-sweet tofu dresses spinach or squash. Here I've combined walnuts with honeydew to add extra crunch with great flavor.
The Super Secret: South Beach/ Low Carb Diets look down on soft fruits with a high sugar content. But by adding protein (here walnuts & tofu) the glucose enters the blood stream more slowly, meaning a lower glycemic count. For years, I've made Persimmon Walnut Shiro Ae, but since persimmons weren't in season, and that Honeydew was winking at me from the sideboard.... —BoulderGalinTokyo
Silken Tofu (1/3 cup), drained
Soy sauce (I used white shoyu)
Honeydew Melon (generous 1 cup melon balls)
Green Beans, tops and strings removed
In This Recipe
Crumble the walnuts in a mortar with a pestle or in a Japanese tsuribachi.
This can be made in a food processor, but pulse the walnuts, stopping when the nuts are about in 1/4 inch-size.
Add the smashed tofu to the walnuts. This is the Shiro Ae (White Dressing)
(In food processor, mix but stop before it becomes a paste, leave some texture to the walnuts.)
Add soy sauce and sugar (or sweetener) to the walnut tofu mixture.
Microwave green beans until soft (45 seconds) on high (depends on your microwave). Put beans in ice water.
Cut the melon. I make melon balls, but squares are fine.
Section the grapes (removing seeds) into fourths or eights depending on their size.
Mix and serve.
Note--Grapes: I used Crimson from Australia, they are like Red Globe but without the seeds. Any grapes are fine if you have the time to pick the seeds out.
Sweetener is a matter of choice. Keep the flavor proportion of sweet to soy sauce at 1 to 1. Agave and honey will add some liquid, so mix just before serving to prevent the tofu from separating.