Konnyaku, Mitsuba and Walnuts Salad with Mashed Tof

Name: Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/8 A. Carrot (julienned); 2 to 3 A. Green beans (optional); 1 to 2 A. Shiitake mushrooms (optional); 1 bunch A. Mitsuba; 100 grams A. Noodle-type konnyaku (or shirataki); 120 grams Tofu (silken); 2 tbsp or (to taste) B. Crushed walnuts (finely chopped walnuts or pounded in a bag); 1 tbsp of either one B. Sesame paste (white) or ground sesame seeds; 1/2 tbsp B. Soy sauce; 1 tsp B. Brown sugar syrup or brown muscovado sugar (for depth of flavor) - optional; 1/2 tsp B. Readymade dashi stock

Servings: persons

1/8 A. Carrot (julienned)
2 to 3 A. Green beans (optional)
1 to 2 A. Shiitake mushrooms (optional)
1 bunch A. Mitsuba
100 grams A. Noodle-type konnyaku (or shirataki)
120 grams Tofu (silken)
2 tbsp or (to taste) B. Crushed walnuts (finely chopped walnuts or pounded in a bag)
1 tbsp of either one B. Sesame paste (white) or ground sesame seeds
1/2 tbsp B. Soy sauce
1 tsp B. Brown sugar syrup or brown muscovado sugar (for depth of flavor) - optional
1/2 tsp B. Readymade dashi stock

1
Cut up all the A. ingredients into bite-sized pieces, place into boiling salted water and cook for 3-5 minutes.
2
Put all the B. ingredients into a bowl.
3
Tightly squeeze all the cooked A. ingredients to remove excess moisture and put into the bowl.
4
Press out the moisture from the tofu beforehand.
5
Crumble the tofu with your hands and mix in with the other ingredients.
6
I prefer to leave some lumps in the tofu.
7
Taste and adjust the seasoning at the end.
8
This is good even if you just use the konnyaku or shirataki, mitsuba, tofu, walnuts and sesame seeds.

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

Tips for the best results

Read through all the steps once before you start and measure out your ingredients first — it makes everything go more smoothly.
Taste as you go and adjust the seasoning before serving.
Avoid overcrowding the pan — cook in batches if needed for the best texture.
Let the dish rest for a few minutes before serving so the flavors settle.
Store leftovers in an airtight container in the fridge and enjoy within a few days.

Variations & substitutions

Brown sugar instead of white sugar adds a deeper, more caramel-like flavor.
Leave out the nuts to make it nut-free, or swap in seeds for a similar crunch.

No specific allergen information. Please check the ingredient list for possible allergens.

My Personal Notes

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How did you like this recipe?

This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 11 ingredients. The key ingredients include: 1/8 A. Carrot (julienned), 2 to 3 A. Green beans (optional), 1 to 2 A. Shiitake mushrooms (optional), 1 bunch A. Mitsuba, and more.

Yes, Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu falls under the Salads category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

That's it — enjoy your meal!

Konnyaku, Mitsuba and Walnuts Salad with Mashed Tofu

Tips for the best results

Variations & substitutions

My Personal Notes

How did you like this recipe?

Frequently Asked Questions