Soft Spinach and Tofu Salad
[Simple Side Dish] Super Easy! Nutritious and Delicious Spinach Tofu Salad Recipe
Even those who don’t typically enjoy spinach will find this dish incredibly tasty! I’ll share a recipe that keeps its fresh texture and doesn’t get watery, perfect for refrigerating and enjoying over several days.
Main Ingredients- 1 block of tofu (approx. 300g)
- 1 bunch fresh spinach (approx. 200g)
Seasoning Ingredients- 4 Tbsp soy sauce
- 2 Tbsp sesame oil
- 0.5 Tbsp salt
- 2 Tbsp sugar
- Sesame seeds, to taste (for garnish and flavor)
- 4 Tbsp soy sauce
- 2 Tbsp sesame oil
- 0.5 Tbsp salt
- 2 Tbsp sugar
- Sesame seeds, to taste (for garnish and flavor)
Cooking Instructions
Step 1
First, prepare one block of tofu. Lightly sprinkle salt over the surface of the tofu. This helps draw out some moisture and allows the tofu to absorb flavor, making it tastier.
Step 2
Cover the tofu thoroughly with paper towels. Allow the paper towels to absorb excess moisture from the tofu for a short period.
Step 3
Now, let’s prepare the water for blanching the spinach. Fill a pot with plenty of water and bring it to a boil. Once boiling, add a pinch of salt to the water. Adding salt helps maintain the spinach’s vibrant color and reduces nutrient loss.
Step 4
Trim the fresh bunch of spinach. Cut off the tough ends of the spinach stalks and carefully remove any wilted or dirty outer leaves.
Step 5
Rinse the prepared spinach thoroughly under running water multiple times to ensure no dirt or impurities remain. Pay special attention to cleaning the stem areas, where dirt can easily accumulate.
Step 6
Cut the thoroughly washed spinach into bite-sized pieces. Typically, cutting them into halves or thirds makes them easier to mix and eat. Add the spinach to the boiling water and blanch for precisely 30 seconds. Over-blanching can make the spinach mushy and lose its texture.
Step 7
Immediately after blanching, remove the spinach and rinse it under cold water to cool it down quickly. This step helps preserve the spinach’s crisp texture and vibrant green color.
Step 8
Now, mash the drained tofu. Use the back of a knife to gently mash the tofu that was set aside on paper towels. It’s okay if there are still some small lumps. Next, prepare the seasoning: combine 4 Tbsp soy sauce, 2 Tbsp sesame oil, 0.5 Tbsp salt, and 2 Tbsp sugar in a bowl to make a flavorful dressing.
Step 9
Heat a pan over medium heat. Add half of the prepared seasoning to the pan along with the mashed tofu. Stir-fry together. This process is crucial for evaporating the moisture from the tofu, preventing the salad from becoming watery later on.
Step 10
Once most of the moisture has evaporated from the tofu and it starts to look crumbly, turn off the heat. Be careful not to overcook, as the tofu can become dry and tough.
Step 11
This is the final step. Add the remaining half of the seasoning and the well-drained blanched spinach to the pan with the cooked tofu. Sprinkle generously with sesame seeds and gently mix everything together. Adding sesame seeds enhances the nutty aroma and flavor, making it even more delicious.
Step 12
Your delicious Spinach and Tofu Salad is ready! Enjoy this healthy and tasty side dish.