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Recipe courtesy of Masaharu Morimoto

From: Food Network Magazine

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Total:: 15 min
Prep:: 15 min

Yield:: 2 servings

Level:: Easy

Nutrition Info

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.

Photograph by Yunhee Kim

Courtesy of Food Network Magazine

My Private Notes

Name: Mashed Tofu Salad (Shira-ae)
Prep time: P0Y0M0DT0H15M0.000S
Total time: P0Y0M0DT0H15M0.000S
Yield: 2 servings
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