Spinach and Tofu Salad with Garlic and Sesame Dressing
It was 37 Celsius degree yesterday and 37 again today. I don’t want to have anything meaty so I settled for a salad dish. Tofu came to my mind. Sure, I love Tofu, love its creamy bite and its ability to soak up whatever flavors you choose to add in. Here’s my mom’s tofu salad, a very simple tofu recipe. You should definitely try this out for a easy-to-make summer appetizer.
1/2 packet of firm tofu (Cut into small cubes)
1 pack organic baby spinach (I got mine at Tesco)
1 teaspoon sesame seeds (for garnishing)
1 tablespoon toasted sesame oil
2 tablespoons light soy sauce
1 1/2 tablespoons olive oil
2 cloves garlic, Chopped
1. Place some olive oil in a heavy based saucepan and on medium fire, cook the chopped garlic for 15 seconds, and then add the soy sauce and sesame oil. Using a wooden spoon, give the mixed sauce a good stir for 15 seconds, turn the fire off.
2. Wash the baby spinach and drain excess water.
3. Drain tofu well and cut it into 1 inch cubes.
4. In a salad bowl, toss the baby spinach with tofu and dressing gently, sprinkling the sesame seeds on the top. Dish out and serve cold.