Fresh Spinach With Tofu Dressing
Serves: 5
Magnus Pfeffer
1 January 1970
Based on User reviews:
51
Spice
55
Sweetness
45
Sourness
38
mins
Prep time (avg)
5.3
Difficulty
Ingredients:
Directions:
1
Working in batches, cook spinach in large pot of boiling salted water until just wilted and bright green, about 1 minute
2
Drain
3
Cool spinach in bowl of ice water
4
Drain
5
Squeeze spinach to remove excess liquid
6
Transfer spinach to large bowl
7
Fluff with fork
8
Place 4 layers of cheesecloth or 1 linen towel on work surface
9
Spoon tofu into center of cheesecloth
10
Bring corners of cheesecloth together over tofu
11
Gently squeeze cheesecloth to remove excess liquid from tofu
12
Transfer tofu to paper coffee filter or double layer of paper towels
13
Allow filter to absorb liquid from tofu
14
Repeat with 4 more coffee filters or double layers of paper towels to remove most of excess liquid from tofu (tofu will be slightly crumbly)
15
Transfer drained tofu to medium bowl
16
Stir in miso and next 5 ingredients (mixture will look curdled)
17
(Can be prepared 8 hours ahead
18
Cover spinach and tofu dressing separately and refrigerate
19
) Spoon tofu dressing over spinach and toss to coat
20
Season to taste with salt
21
Divide spinach among bowls
22
Sprinkle sesame seeds over; garnish with lemon
23
Working in batches, cook spinach in large pot of boiling salted water until just wilted and bright green, about 1 minute
24
Drain
25
Cool spinach in bowl of ice water
26
Drain
27
Squeeze spinach to remove excess liquid
28
Transfer spinach to large bowl
29
Fluff with fork
30
Place 4 layers of cheesecloth or 1 linen towel on work surface
31
Spoon tofu into center of cheesecloth
32
Bring corners of cheesecloth together over tofu
33
Gently squeeze cheesecloth to remove excess liquid from tofu
34
Transfer tofu to paper coffee filter or double layer of paper towels
35
Allow filter to absorb liquid from tofu
36
Repeat with 4 more coffee filters or double layers of paper towels to remove most of excess liquid from tofu (tofu will be slightly crumbly)
37
Transfer drained tofu to medium bowl
38
Stir in miso and next 5 ingredients (mixture will look curdled)
39
(Can be prepared 8 hours ahead
40
Cover spinach and tofu dressing separately and refrigerate
41
) Spoon tofu dressing over spinach and toss to coat
42
Season to taste with salt
43
Divide spinach among bowls
44
Sprinkle sesame seeds over; garnish with lemon