Ingredients
-
1 tbsp
low-sodium
soy sauce
-
3/4 tsp
granulated
sugar
-
1 tbsp
lemon juice
-
2 1/2 tsp
lime juice
-
2 tsp
grated fresh
ginger
-
1 1/2 tsp
sesame oil
-
284-g pkg
baby spinach
-
300-g pkg
soft
tofu
, chilled
-
1
green onion
, thinly sliced
-
1/4 cup
bonito flakes
, optional
Instructions
- BOIL a kettle of water.
- WHISK soy with sugar in a small bowl until sugar dissolves. Whisk in lemon and lime juices, ginger and sesame oil.
- PLACE spinach in a colander over a large bowl. Pour hot water over spinach, stirring until wilted. Rinse with cold water and drain. Squeeze out excess water. Divide spinach between 2 plates, forming a 6-in. bed. Gently remove tofu from package. Cut in half crosswise, then cut each block into 4 slices. Gently lay 4 slices on top of each spinach bed. Drizzle each salad with 2 tbsp dressing. Top with onion and bonito flakes.
Ingredient tip
Flaked bonito, or katsuobushi, is dried and smoked tuna. It’s delicious and adds depth to broths, rice and tofu dishes. Look for it in large plastic packages in Asian specialty food shops.
Nutrition (per serving)
- Calories
- 172,
- Protein
- 15 g,
- Carbohydrates
- 12 g,
- Fat
- 9 g,
- Fibre
- 4 g,
- Sodium
- 412 mg.