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Spinach and Tofu 'Muchim' Salad

All recipe posts are written by our co-founder Jennifer J. Yoo unless otherwise noted. 

I first came across a version of this dish years ago during one of my visits to Kyoto, Japan. What I love about this dish is that the tofu basically acts like the dressing to the dish. Drained and broken up, the tofu soaks up all of the nutty flavor from the sesame seeds and oil, on top of adding creaminess to the dish. Left over will keep in the fridge for at least couple of days, making a great choice for a side dish in subsequent meals.

TIME   15 minutes

INGREDIENTS

  • 2 bundles of spinach
  • ½ tofu, firm
  • 2 tablespoons soy sauce
  • 3 tablespoon sesame seeds
  • 1 teaspoon sugar sesame oil

INSTRUCTIONS

  1. Set the tofu on a plate and press down with weight to get excess water out.*
  2. While the tofu is draining, blanch spinach in a large pot. It only takes about a minute. Drain, quickly rinse with cold water, then squeeze to get as much excess water out as you can. Place the spinach into a bowl.
  3. In a separate bowl, dilute the sugar with a spoonful of warm water.
  4. Add soy sauce, sesame seeds, and sesame oil into the bowl of spinach. Add the diluted sugar.
  5. Take the drained tofu, pat dry with towel. Break it up into smaller pieces directly into the bowl of spinach using your hands. The pieces do not have to be uniform.
*Place the tofu on a metal net on top of a baking sheet, then place a flat plate on top. It takes about 15-30 minutes to get decent amount of water drawn out. 

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