- 1 14-ounce package firm tofu
- Kosher salt
- 8 cups spinach leaves
- 1 tablespoon sesame seeds
- 1 1/2 teaspoons sugar
- 1 teaspoon mirin (sweet rice wine)
- 1 teaspoon soy sauce
Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.
Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.
Per serving: Calories 277; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 285 mg; Carbohydrate 16 g; Fiber 7 g; Protein 25 g
Photograph by Yunhee Kim