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Home >> MUSHIMONO - STEAMED Recipes

TOFU SALAD WITH SESAME DRESSING

INGREDIENTS :

500g spinach, 300g mung bean sprouts, 1 block of medium hard tofu (roughly 500g), 1 stalk of spring onion, ½ cup of toasted white sesame seeds, 2 cloves of garlic, some salt.

SEASONINGS:
(1) ½ tsp salt, ½ cup of canola oil, ¼ cup of soy sauce, 1T caster sugar.
(2) some oil, some salt, some caster sugar.
(3) 1/2 cup of water, 1T mirin, 1/2 tsp salt.
(4) 2 tsp sesame oil.

PREPARATION :

1. Peel, rinse and mince garlic.
2. Add ½ cup of toasted white sesame seeds to a food processor; Process for a few seconds; Add seasoning (1) and the garlic; Process for 30 seconds; Transfer to a bowl.
3. Discard the wilted leaves of spinach; Soak in water with some salt for 20 minutes; Lift the spinach up; Rinse; Drain.
4. Discard the wilted mung bean sprouts; Cut off both ends; Rinse in running water briefly; Drain.
5. Rinse spring onions; Cut off both ends; Chop finely.
6. Pour water into a pan till the water roughly clinging to the leaves of spinach; Bring to the boil over a high heat; Turn to a low heat; Add seasoning (2); Stir over a low heat for a few seconds; Add the spinach; Cover the pan with its lid; Simmer over a low heat for 3 minutes; Turn off the heat; Lift the spinach up; Rinse in running water briefly; Drain; Squeeze out any excess water; Cut into pieces; Transfer to a big bowl.
7. Add seasoning (3) to a pan; Bring to the boil over a high heat; Turn to a medium heat; Add the mung bean sprouts; Cover the pan with its lid; Cook over a medium heat for 3 minutes; Lift the mung bean sprouts up; Drain; Transfer to a bowl; Add seasoning (4); Mix well.
8. Drain tofu; Add to the bowl with the spinach from the step 6; Crumble the tofu; Add the mung bean sprouts from the step 7 and spring onion; Toss to mix; Drizzle with the dressing from the step 2; Toss; Arrange on serving plates; Serve immediately.