SPINACH AND TOFU SALAD WITH JAPANESE SESAME MISO DRESSING
Start your healthy eating diet today with a bowl of this pleasing, fresh, and delicious spinach and tofu salad with sesame miso dressing-a wonderful salad served at my favorite Japanese joint.
Provided by Rasa Malaysia
Categories Japanese Recipes
Time 30m
Number Of Ingredients 8
Steps:
- Mix the sesame miso dressing ingredients until well blended. (You can heat up the dressing in a small sauce pan and chill in the fridge for 30 minutes before use.)
- Wash the baby spinach and drain excess water. In a salad bowl, toss the baby spinach with tofu and sesame miso dressing. Dish out and serve cold.
Nutrition Facts : Calories 70 calories, Carbohydrate 4 grams carbohydrates, Fat 3 grams fat, Protein 5 grams protein, ServingSize 4 people, Sodium 246 grams sodium, Sugar 1 grams sugar, UnsaturatedFat 0 grams unsaturated fat
MISO-SESAME DRESSING
Provided by Food Network Kitchen
Time 5m
Yield about 1 cup
Number Of Ingredients 8
Steps:
- In small bowl, whisk together the miso, water, sugar, vinegar, soy sauce, and salt. While whisking constantly, gradually add the peanut and sesame oils until you have a creamy dressing. Use now or store covered, in the refrigerator, for up to 3 days.
TOFU AND SPINACH SALAD SPICY MISO DRESSING
Steps:
- In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning. Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.
- Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.
SPINACH AND TOFU SALAD
Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.
Provided by David Tanis
Categories dinner, lunch, salads and dressings, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 24
Steps:
- Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
- Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
- While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
- Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
- Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
- To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
- Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.
SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH
Coated in panko and sesame seeds, tofu takes on a splendid crunchiness that contrasts with sautéed spinach in this 30-minute dish. It comes together under a fragrant coconut-lime dressing - which you can double, then toss with salad. Swap out the spinach to your taste: Try this with mustard greens or chopped collard greens, adjusting the cooking time accordingly. Be careful when handling the uncooked tofu once it is breaded, as the breading is delicate. Using a pair of kitchen tongs or two forks to grab the tofu from the sides will help prevent its crumbling or falling apart. Serve this satisfying main by itself, or alongside a bowl of rice.
Provided by Nik Sharma
Categories dinner, weekday, vegetables, main course
Time 30m
Yield 4 servings
Number Of Ingredients 21
Steps:
- Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
- Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
- Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
- Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
- Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.
SPINACH, TOFU AND SESAME STIR-FRY
You can serve this simple stir-fry with grains or noodles, or (my preference) use it as a filling for a whole wheat pita pocket.
Provided by Martha Rose Shulman
Categories dinner, easy, quick, weekday, main course
Time 15m
Yield 3 servings
Number Of Ingredients 9
Steps:
- Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
- Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.
More about "spinach and tofu salad with japanese sesame miso dressing recipes"
JAPANESE SPINACH SALAD WITH SESAME DRESSING (GOMAAE)
From justonecookbook.com
4.6/5 (191)Calories 110 per servingCategory Salad, Side Dish
- [Optional] For the sesame sauce, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
- Grind the toasted sesame seeds with a mortar and pestle. Leave some sesame seeds unground for some texture.
SPINACH WITH SESAME MISO SAUCE • JUST ONE COOKBOOK
From justonecookbook.com
4.8/5 (24)Total Time 15 minsCategory Side DishCalories 52 per serving
TOFU SALAD WITH SESAME PONZU DRESSING 豆腐サラダ
From justonecookbook.com
SPINACH SALAD WITH ASIAN DRESSING • JUST ONE COOKBOOK
From justonecookbook.com
HOURENSOU NO GOMAAE RECIPE (SPINACH SALAD WITH …
From japanesecooking101.com
CRISPY TOFU SALAD WITH MISO TAHINI DRESSING - WALDER …
From walderwellness.com
10 BEST JAPANESE MISO SALAD DRESSING RECIPES | YUMMLY
From yummly.com
23 MISO RECIPES FOR MORE FLAVOR IN EVERY BITE | EPICURIOUS
From epicurious.com
SPINACH, TOFU, AND SHAVED CARROT SALAD WITH SESAME DRESSING AND …
From bonappetit.com
SESAME MISO SALAD DRESSING - THE JAPANESE KITCHEN
From thejapanesekitchen.com
ASIAN-STYLE MARINATED CRISPY TOFU SALAD WITH GINGER, GARLIC AND SOY ...
From irishtimes.com
GOMA MISO DRESSING RECIPE | EPICURIOUS
From epicurious.com
MARINATED TOFU, AVOCADO, AND SPINACH SALAD » I LOVE VEGAN
From ilovevegan.com
SPINACH AND TOFU SALAD WITH PEANUT–MISO DRESSING | SAVEUR
From saveur.com
BARLEY, TOFU AND SPINACH SALAD WITH MISO DRESSING
From washingtonpost.com
SHIRA-AE (MASHED TOFU SALAD) RECIPE – JAPANESE COOKING 101
From japanesecooking101.com
TOP 43 JAPANESE SPINACH SALAD RECIPE RECIPES
From alhikmahfm.dixiesewing.com
SIMPLE ASIAN CABBAGE SALAD WITH MISO DRESSING (NO MAYO)
From zestfulkitchen.com
SPRING MIX SALAD WITH SWEET MISO DRESSING • JUST ONE COOKBOOK
From justonecookbook.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love