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Watercress with Tofu Sauce (Seri No Shira Ae)

Featured in the Honolulu Star-Bulletin on December 27, 2006.



Watercress with Tofu Sauce (Seri No Shira Ae)

  • 1 bunch watercress
  • 2 tablespoons water
  • 2 tablespoons toasted sesame seed
  • 3 1/2 teaspoons sugar
  • 1 1/2 teaspoons soy sauce
  • 2 tablespoons white miso (Japanese fermented soybean paste)
  • 1 block (20 ounces) firm tofu (soybean curd)


Trim watercress stem ends; wash. Place in skillet, add water and cover; bring to a boil. Rinse with cold water and drain thoroughly; cut into 1 1/2-inch lengths. Put sesame seed, sugar, soy sauce and miso into blender; blend until smooth. Place tofu in cloth and squeeze to remove water; add tofu to blended mixture and continue to blend. Combine tofu mixture with watercress, mixing well; chill. Garnish with toasted sesame seed. Makes 6 servings.

Approximate Nutrient Analysis per serving (based on 20 ounce block firm tofu):
180 calories, 10 g fat, 1.5 g saturated fat, 0 mg cholesterol, 350 mg sodium, 8 g carbohydrate, 3 g fiber, 3 g sugar, 17 g protein.


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