Receta Spinach And Sesame Tofu Salad With Pickled Ginger

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Raciónes: 4

Ingredientes

Cost per serving $1.06 view details

Direcciones

  1. For the Dressing: Combine dry mustard, water, oil, soy sauce, vinegar, Sherry, salt, ginger, garlic and sugar in bowl. Set aside. (Makes 1/2 c.)
  2. For Assembly: Fill wide skillet with water and bring to boil. Wash spinach well, discarding stems and any yellow or possibly bruised leaves. Reserve 8 of the crowns (the stems which are joined at the roots) and wash them too. Cut tofu into small cubes.
  3. When water boils, add in 1 tsp. salt and spinach. Cook just till wilted, turning it a few times with tongs, then lift spinach into strainer and rinse under cold water. Set aside.
  4. Add in crowns to pan, cook about 15 seconds, then remove and rinse. Turn off heat and slide tofu into water. Let sit 1 minute, then remove onto paper towels to dry.
  5. Roast sesame seeds in small skillet over medium heat till fragrant, 1 to 2 min.
  6. Squeeze water out of spinach and chop, neither too fine nor too coarsely. Set in bowl and toss with 3 Tbsp. dressing and about two-thirds sesame seeds. Taste and add in more dressing, if you like.
  7. Distribute spinach among 4 small plates, then place tofu around and on top. Spoon more dressing over tofu, then garnish with slivered, pickled ginger and remaining sesame seeds. Place 2 spinach crowns on each plate and serve.
  8. This recipe yields 4 servings.
  9. Comments: A cold but intense little salad, good for an evening first course or possibly light lunch for two. Look for pickled ginger at sushi counters in well-stocked supermarkets.
  10. NOTES :

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Nutrition Facts

Amount Per Serving %DV
Serving Size 92g
Recipe makes 4 servings
Calories 73  
Calories from Fat 43 59%
Total Fat 4.86g 6%
Saturated Fat 0.69g 3%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 819mg 34%
Potassium 378mg 11%
Total Carbs 5.0g 1%
Dietary Fiber 1.5g 5%
Sugars 1.81g 1%
Protein 2.42g 4%
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