| Level: | Easy |
| Total: | 15 min |
| Prep: | 15 min |
| 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
Instructions
- 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.
Nutrition Facts
| Calories | 277 |
| Total Fat | 15 grams |
| Saturated Fat | 2 grams |
| Sodium | 285 milligrams |
| Carbohydrates | 16 grams |
| Dietary Fiber | 7 grams |
| Protein | 25 grams |
Reviews
I liked it for my first time trying tofu. Will make it again.
It’s not great. Very bland.
I had tofu and didn’t know what to do with it and i tired this recipe and loved it.
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.
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.
This was out of the world. Home run.