Japanese Salad with Tofu, Sesame and Spinach Recipe
This salad is a Japanese answer to a light, protein‑packed dinner – lots of green spinach, soft tofu and a fragrant sesame dressing. In Japan, similar dishes are served as small side dishes with rice and fish, but they can easily take the leading role on your plate. It tastes a bit like a cross between a salad and a delicate warm vegetable dish.
Prep Time
15 min
Cook Time
5 min
Total Time
20 min
Servings
2
Ingredients
- tofu - 200 g
- spinach - 150 g
- sesame seeds - 2 tbsp
- soy sauce - 1.5 tbsp
- rice vinegar - 1 tbsp
- sesame oil - 1 tbsp
- sugar - 0.5 tsp
- garlic - 0.5 clove
- salt - 0.5 tsp
Main Ingredient:
tofu
Preparation
- Take the tofu out of the package, drain the water and wrap the block in a paper towel, gently pressing to remove excess moisture; set aside for a few minutes.
- Wash the spinach thoroughly in cold water and trim off any thick stems if they are very tough.
- Bring a large pot of water with 0.5 teaspoon of salt to a boil, add the spinach and blanch for 30–40 seconds, until the leaves wilt and turn a vibrant green.
- Drain the spinach in a colander and immediately rinse with cold water to stop the cooking, then gently squeeze out excess water with your hand and cut into 2–3 cm pieces.
- In a dry pan, toast the sesame seeds over medium heat for 2–3 minutes, until they lightly brown and start to smell nutty; set aside half of the sesame seeds for sprinkling, and lightly crush the other half in a mortar or with a spoon to release more aroma.
- In a small bowl, mix the soy sauce, rice vinegar, sesame oil, sugar, finely chopped or pressed garlic, and the crushed sesame seeds until the sugar dissolves.
- Cut the tofu into cubes of about 1.5 cm.
- In a larger bowl, combine the spinach and tofu, pour over the sesame dressing and gently toss so the tofu doesn’t fall apart.
- Transfer the salad to bowls and sprinkle with the remaining whole sesame seeds.
- Serve immediately at room temperature or slightly chilled.
Storage
No storage information available for this dish.
Recipe submitted by
Marek, Site owner
Published:
Updated:
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