Fill a wide skillet with water and bringto a boil. Wash the spinach well, discarding the stems and anyyellow or bruised leaves. Retrieve 8 of the crowns (the stemsthat are joined at the roots) and wash them, too. Cut the tofuinto small cubes.
When the water boils, add 1/2 teaspoonsalt and the spinach. Cook until just wilted, turning it a fewtimes with a pair of tongs, then lift the spinach into a strainerand rinse under cool water. Set aside. Add the crowns to thepan, cook for about 15 seconds, then remove and rinse. Turn offthe heat and slide the tofu into the water. Let sit for 1 minute,and then carefully remove onto paper toweling to dry.
Roast the sesame seeds in a small dryskillet until fragrant, then remove to a plate. Combine the dressingingredients in a small bowl.
Squeeze the water out of the spinach andchop, neither too fine nor too coarse. Set in a bowl and tosswith 3 tablespoons of the dressing and about two-thirds of thesesame seeds. Taste and add more dressing, if desired. Distributethe spinach among 4 small plates, then place the tofu aroundand on top. Spoon more dressing over the tofu (you probably won’tuse it all), then garnish with the slivered, pickled ginger andremaining sesame seeds. Place 2 spinach crowns on each plateand serve.
Variation: Green and White Rice Salad:Finely chop the cooked spinach and add it along with the sesameseeds to 2 cups freshly cooked warm white rice, a finely dicedcucumber, and 2 finely slivered green onions. Toss well, thenadd the tofu and toss once before serving so as not to breakit up.
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