This is another quick dish. When I made steamed tofu stuffed with shrimp and shiitake mushroom, I was left with 5-6 tea spoonfuls of tofu from the area I scooped out to make space for the shrimp stuffing. Using this extra portion of tofu, I made “shira-ae” dressing. “Shira-ae” 白和え means “white dressing”. It is usually made with tofu, sesame, soy sauce and sugar, I made this with tofu, miso and mirin.
For the vegetable, I used baked green beans and carrots which my wife made over the weekend. She just coated the vegetables with olive oil, spreaded them out in a single layer on a cookie sheet seasoned with salt and baked in a 350F oven for 30 minutes. Baking vegetables makes them much sweeter than steaming or boiling them.