I wish I could eat tofu so I could eat spinach prepared this way. I love the gentle flavor of the sesame and the richness of the miso combined with the tofu. I’m intolerant to soy, but I had a little bite and wished I could eat more. This would be a great addition to a bento or a small side for dinner. With the temperatures rising in Los Angeles, I’m even fantasizing packing this for a musubi picnic.
Spinach Dressed with Tofu
Adapted from Your Japanese Kitchen 1
Makes 2 servings, as a small side
1/4 block soft tofu (about 4.25 oz or 120g)
4.5 oz (125g) spinach, rinsed well and roughly chopped
1 Tbsp white sesame paste or tahini
1 Tbsp sugar
1 tsp shoyu
1/2 to 1 tsp miso (salt content in miso varies, so taste and adjust accordingly. I used 1/2 tsp red miso)
Wrap the tofu in a paper towel. Place on a plate and put a heavy object on top to drain some of the moisture.
Steam or cook the spinach in boiling water (I steamed for about 4 mins). Rinse with cold water to stop the cooking and squeeze the water out with your hands once cool enough to handle.
In a medium bowl, combine the sesame paste, sugar, shoyu, and miso. Roughly break up the tofu into the bowl with your hands. Mash and combine with the other ingredients until you have a semi-smooth paste. Add the spinach and mix well until combined.