Spinach and Soft Tofu Salad: A Delicious Combination!
Spinach and Tofu: Delicious When Eaten with Knowledge!
This spinach and tofu salad is a side dish I’ve made often. I was surprised to learn that spinach and tofu are considered incompatible! Though they might have a ‘clashing’ reputation, this recipe shows you how to enjoy them together harmoniously. It’s a delightful side dish that combines the soft texture of tofu with the nutty flavor of spinach, made with simple ingredients that your whole family will love. Perfect for a healthy and tasty meal!
Main Ingredients- 1 bunch fresh spinach
- 1 pack soft tofu (sundubu or silken tofu)
Seasoning Ingredients- 2/3 Tbsp Doenjang (Korean fermented soybean paste)
- 1/2 Tbsp sesame seeds (whole or crushed)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp sesame oil
- 2/3 Tbsp Doenjang (Korean fermented soybean paste)
- 1/2 Tbsp sesame seeds (whole or crushed)
- 1/2 Tbsp minced garlic
- 1/3 Tbsp sesame oil
Cooking Instructions
Step 1
First, clean and trim the spinach, rinsing it thoroughly under cold running water. Bring a pot of water to a boil with a pinch of salt (about 1/2 tsp). Once boiling, add the prepared spinach and blanch for just 30 seconds to 1 minute. It’s important not to overcook the spinach.
Step 2
Immediately after blanching, drain the spinach and rinse it under cold water to cool it down. This helps retain its vibrant green color and a crisp texture. (Tip: Spinach contains a small amount of oxalic acid, which can hinder calcium absorption. However, blanching and rinsing in cold water removes most of it, so you can enjoy it with peace of mind.)
Step 3
Squeeze out excess water from the spinach and cut it into bite-sized pieces (about 3-4 cm long). Place the cut spinach in a large bowl. Add all the seasoning ingredients: doenjang, sesame seeds, minced garlic, and sesame oil. Gently mix with your hands (‘jo-mol jo-mol’) until the seasoning is evenly distributed throughout the spinach. You can substitute soy sauce for doenjang if you prefer.
Step 4
Next, take out the pack of soft tofu from the refrigerator. Gently rinse the tofu under running water and drain it. Carefully add the tofu to the bowl with the seasoned spinach. Mix again, very gently, so as not to break apart the delicate tofu. The key is to handle it with care so the soft tofu and spinach combine well.
Step 5
Voilà! Your delicious spinach and soft tofu salad is ready. It looks appetizing and tastes wonderfully nutty and creamy. You can serve it over warm rice as a simple meal or as a side dish with other Korean banchan. Enjoy this healthy and flavorful addition to your table!
