Spinach Dressed with Tofu

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.


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Spinach Dressed with Tofu
ほうれん草の白あえ

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.

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3 Comments

  1. Reader in upstate NY
    Posted March 26, 2013 at 1:30 pm | Permalink

    Have you thought of making this with Indian paneer instead of tofu? If you are not lactose-intolerant then it might work. I love the idea of this recipe but also cannot eat (much) tofu. I think I will try it with paneer myself!

  2. Posted March 28, 2013 at 1:28 pm | Permalink

    Reader in upstate NY, I’ve never made this with paneer, but it sounds interesting. Please let me know if you try it and how it turned out!

  3. Posted August 6, 2013 at 1:03 pm | Permalink

    So I was thinking about tofu, and imagining thin slices of flavorful goodness to stuff into sandwiches. I knew wanted to use miso as the base for the flavor. The first sauce I mixed together used a bit of maple syrup, which seemed like a good idea until I tasted it. Something about the combination of red miso and maple syrup did not sit well with me, so down the drain it went. I moved on to pure, unadulterated sugar, a twist of lemon, a splash of tamari… I was definitely getting close. I scooped in a little bit of nooch (nutritional yeast, aka vegan pixi dust) and liquid smoke and it was finished. It’s a dead-simple marinade, tangy, salty, smokey and rich. I wanted eat it like a soup.

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