Photo: Mashed Tofu Salad (Shira-ae) Recipe
Ingredients
- 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
Directions
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
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By Chereika
St. Lucia
on January 21, 2012
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I had tofu and didn't know what to do with it and i tired this recipe and loved it.
By bake-n-cook
Illinois
on January 13, 2012
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I love tofu and of course spinach but am allergic to sesame seeds so have to cut that out of the recipe! But when I tired this recipe for a nutrition class at school it turned out to be excellent and not one person knew it was tofu. They actually thought it was a cheese that I used and could not tell what it was. Thanks Chef for an excellent recipe for me as a vegan.
By mvetsch
North Liberty, IA
on August 27, 2010
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I really liked this dish and it was easy to make. I am not vegetarian, but if I were this would definitely be one that I made again and again--the toasted sesame seeds make this dish great! My husband thought it was only okay, which is why I gave it 4 stars. I think this would also do well as a side dish.
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