Spinach and Tofu Salad
Spinach and Tofu Salad
Nutritious Spinach and Tofu Salad with Winter Pohang Greens
This recipe features ‘Pohang greens,’ a special variety of spinach grown in the winter season (November to March) and prized for its exceptional sweetness and intense flavor. Pohang greens are shorter and more robust than regular spinach, with a rich taste enhanced by the sea breeze and sunlight of Pohang, which also contributes to their higher sugar content and longer shelf life. Their unique sweetness, combined with soft tofu and fragrant seasonings, transforms simple blanched spinach into a delightful salad that’s both healthy and delicious. Enjoy this seasonal delicacy!
Ingredients- Pohang spinach 130g
- Soft tofu 40g
Seasoning- Soy sauce 1 Tbsp
- Perilla oil 1 Tbsp
- Ground perilla seeds 1/3 Tbsp
- Minced garlic 1/4 Tbsp
- Sesame seeds 1/2 Tbsp
- Soy sauce 1 Tbsp
- Perilla oil 1 Tbsp
- Ground perilla seeds 1/3 Tbsp
- Minced garlic 1/4 Tbsp
- Sesame seeds 1/2 Tbsp
Cooking Instructions
Step 1
Begin by thoroughly washing the fresh spinach under cold water. Carefully trim away any wilted or damaged leaves. This recipe makes a single serving, but feel free to adjust the quantities to suit your family’s needs and preferences. It’s best to prepare and serve namul (seasoned vegetables) immediately after blanching for the freshest taste.
Step 2
Bring a pot of water to a rolling boil. Add about half a tablespoon of salt to the boiling water. Gently immerse the prepared spinach and blanch for about 30 seconds to 1 minute, just until it wilts. Avoid overcooking, as this can make the spinach mushy. Immediately transfer the blanched spinach to a bowl of cold water to stop the cooking process and preserve its vibrant green color.
Step 3
Once cooled, gently squeeze out excess water from the spinach with your hands. Be careful not to wring it out too tightly, as this can crush the leaves. Cut the spinach into manageable pieces, about two or three segments each.
Step 4
Mash the tofu using the back of a fork or a knife. Mashing it by hand will give it a better texture than blending. If the tofu is very watery, gently press out some of the excess liquid or let it drain in a sieve for a cleaner salad.
Step 5
In a mixing bowl, combine the blanched spinach and mashed tofu. Add the soy sauce, minced garlic, ground perilla seeds, and fragrant perilla oil. You can adjust the amount of seasoning to your taste.
Step 6
Gently toss and mix everything together with your hands until the seasoning is evenly distributed. Be careful not to overmix, which can break down the spinach. Sprinkle with sesame seeds for a finishing touch.
Step 7
Your delicious Spinach and Tofu Salad is ready! This simple yet nutritious dish is a wonderful side dish for rice, but thanks to the nutty perilla oil and soft tofu, it also makes a fantastic light salad. Enjoy this special seasonal spinach salad, highlighting the natural sweetness of Pohang greens!
