Spinach Dressed with Tofu
Makes 4 servings
From Japanese Cookbook for Beginners
Tip: The saltiness of miso varies, so start with ½ a teaspoon and taste to see if it needs more. The flavors should be well balanced and not too sweet or salty.
7 oz (half a 14 oz pack) soft tofu
1 medium bunch (about 4.5 oz) spinach (not baby spinach), trimmed
2 Tbsp tahini
1 Tbsp sugar
2 tsp shoyu
1 tsp miso
Wrap the tofu in a paper towel. Place on a plate and put another plate on top. Let it sit for at least 15 minutes to press out some of the water.
Meanwhile pour an inch of water into a large pot. Cover and bring to a boil over medium-high heat. Put the spinach in a metal steamer basket and place the basket in the pot. Cover, turn the heat to medium-low, and steam the spinach for 3 mins.
Use a pair of tongs to transfer the spinach to a fine-mesh strainer to cool. When cool enough to touch, squeeze the water out of the spinach, a handful at a time. Roughly chop and set aside.
In a medium bowl, combine the tahini, sugar, shoyu, and miso. Roughly crumble the tofu into the bowl with your hands.
With a fork, mash and combine the ingredients until you have a semi-smooth paste. Add the spinach and mix well until combined. Serve.
