Spinach Shiroae (Traditional Creamy Tofu Salad – Vegan Recipe Idea) ほうれん草の白和え – OCHIKERON

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Very creamy, rich, and delicious Tofu salad with spinach, with hint of sesame flavor 🙂 It is a traditional Tofu dish we make at home. Of course you can find it at stores or restaurants, too. Homemade one is superb!!!

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Spinach Shiroae

Difficulty: Easy
Time: 20min
Number of servings: 4

Ingredients:
300g (10.6oz.) cotton Tofu
200g (7oz.) spinach
50g (1.8oz.) carrot
100g (3.5oz.) Shimeji mushrooms
A
* 100ml Kombu Dashi
* 1 tbsp. sugar
* 1 tbsp. soy sauce
B
* 1 tbsp. sugar
* 1 tbsp. soy sauce
* 1.5 tbsp. white sesame paste (or 3 tbsp. ground white sesame seeds are OK)

Directions:
1. Put water and cotton Tofu (break it into chunks) in a pot, bring to a boil, then simmer for 1-2 minutes. Then drain well in a strainer.
2. Cut carrot into thin strips. Remove the tough base of Shimeji mushrooms and break into pieces.
3. Put A in a pot, add carrot and Shimeji mushrooms, then simmer until the liquid is gone.
4. Cook spinach in a boiling water (with salt) for a minute, drain and soak in cold water, then drain and squeeze the spinach to remove the excess water (use paper towel if you have). Cut into an inch long pieces.
5. Place the Tofu in a mortar then mash it up with a pestle until creamy. Season with B, then add the vegetables (3&4) and toss.

レシピ(日本語)
cooklabo.blogspot.jp/2016/08/blog-post.html
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