Spinach And Sesame Tofu Salad With Pickled Ginger

Recipe Ingredients

		Dressing
2 teaspoons	10ml	Dry mustard
1 tablespoon	15ml	Water
4 teaspoons	20ml	Dark sesame oil
2 tablespoons	30ml	Soy sauce
4 teaspoons	20ml	Rice vinegar
1 tablespoon	15ml	Sherry or rice wine
1/2 teaspoon	2.5ml	Salt
1 teaspoon	5ml	Finely-chopped ginger root
1/2 teaspoon	2.5ml	Finely-chopped garlic
1 teaspoon	5ml	Sugar
		Assembly
1		Spinach - (abt 1 lb)
		Salt - as needed
6 oz	170g	Soft or silken tofu - drained
2 tablespoons	30ml	Black and/or white sesame seeds
1 tablespoon	15ml	Slivered pickled ginger - heaping

Recipe Instructions

For the Dressing: Combine dry mustard, water, oil, soy sauce, vinegar, Sherry, salt, ginger, garlic and sugar in bowl. Set aside. (Makes 1/2 cup)

For Assembly: Fill wide skillet with water and bring to boil. Wash spinach well, discarding stems and any yellow or bruised leaves. Reserve 8 of the crowns (the stems that are joined at the roots) and wash them too. Cut tofu into small cubes.

When water boils, add 1 teaspoon salt and spinach. Cook just until wilted, turning it a few times with tongs, then lift spinach into strainer and rinse under cool water. Set aside.

Add crowns to pan, cook about 15 seconds, then remove and rinse. Turn off heat and slide tofu into water. Let sit 1 minute, then remove onto paper towels to dry.

Roast sesame seeds in small skillet over medium heat until fragrant, 1 to 2 minutes.

Squeeze water out of spinach and chop, neither too fine nor too coarsely. Set in bowl and toss with 3 tablespoons dressing and about two-thirds sesame seeds. Taste and add more dressing, if desired.

Distribute spinach among 4 small plates, then place tofu around and on top. Spoon more dressing over tofu, then garnish with slivered, pickled ginger and remaining sesame seeds. Place 2 spinach crowns on each plate and serve.

This recipe yields 4 servings.

Each serving: 186 calories; 1,046 mg sodium; 0 cholesterol; 11 grams fat; 11 grams carbohydrates; 12 grams protein; 1.42 grams fiber.

Source:
The Los Angeles Times, 07-12-2000

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