Mashed Tofu Salad (Shira-ae)
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 servings
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Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 277
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Sodium
- 285 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
- Level: Easy
- Total: 15 min
- Prep: 15 min
- Yield: 2 servings
-
Nutrition Info - Nutritional Analysis
- Per Serving
- Calories
- 277
- Total Fat
- 15 grams
- Saturated Fat
- 2 grams
- Sodium
- 285 milligrams
- Carbohydrates
- 16 grams
- Dietary Fiber
- 7 grams
- Protein
- 25 grams
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.
