Martin Yan - SPINACH AND TOFU WITH WASABI DRESSING

SPINACH AND TOFU WITH WASABI DRESSING

Makes: 12 pieces

Ingredients:

1 tablespoon white sesame seeds
1 teaspoon sesame oil
1/4 teaspoon salt
1/2 teaspoon sugar

Dressing
1 teaspoon wasabi paste
1 tablespoons water
1 tablespoons soy sauce
2 teaspoons sugar

1 pound spinach
1/2 of a 14-ounce package regular-firm or extra-firm tofu
2 tablespoons cooking oil

Getting Ready:

Place sesame seeds in a small frying pan over medium heat; cook, shaking pan frequently, until lightly browned, 3 to 4 minutes. Immediately remove from pan to cool. When seeds are cool, grind 2 teaspoons of it in a spice grinder; reserve remainder.
In a medium bowl, combine ground seed, sesame oil, salt, and sugar.
In a small bowl, blend dressing ingredients until smooth.
Wash spinach and remove coarse stems.

Cooking:

Place spinach in a large pot with 1 inch of water. Parboil for 30 seconds; drain, then rinse with cold water. Gently squeeze to remove all water. Coarsely chop spinach and add to ground sesame seed mixture; toss lightly to mix.
Drain tofu and cut into pieces about 1/2 inch thick and 2-1/2 inches square.
Heat oil in a wide nonstick frying pan over medium heat. Add tofu and cook until lightly browned, 2 to 3 minutes on each side. Remove from pan and drain on paper towels.
Place tofu on a serving platter. Using a teaspoon, shape 2 teaspoons of spinach mixture at a time into ovals. Place 1 oval on each square of tofu. Drizzle dressing over spinach and garnish with the reserved whole sesame seeds.