Cold tofu & spinach salad

You can top up the tofu salad to make it more substantial. Seafood or cold poached chicken makes it more of a one-pot meal - just add rice.


  • 300g baby spinach leaves
  • 4 tbsp toasted sesame seeds
  • 1 tbsp castor sugar
  • 2 1/2 tbsp soy sauce
  • 300g packet of silken firm tofu
  • 1cm piece peeled ginger
  • 1/2 sheet roasted seaweed (nori), cut into thin strips
  • 2 spring onions, finely sliced


Blanch the spinach in boiling water for 1 minute then refresh in cold water. Drain very well.

Using a mortar and pestle, grind 3 tbsp toasted sesame seeds. Add sugar and continue to grind until a paste starts to form. Mix through 2 tbsp soy sauce and check the seasoning.

Dress spinach with the sesame and soy sauce and arrange across the bottom of a shared serving dish.

Gently remove the tofu from its packet. For perfect presentation, trim the edges carefully before cutting into four slices. Place the tofu slices on top of the spinach.

Using a microplane, grate ginger evenly over the tofu and splash over the remaining soy sauce. Garnish with the shredded nori, spring onions and remaining toasted sesame seeds.

NOTES: Want something to drink?
In the world of riesling, Ernie Loosen is one of the greats: his vineyard in Germany's Mosel wine region grows some of the world's finest riesling grapes. The 2011 Dr Loosen Wehlener Sonnenuhr Kabinett Riesling has notes of freshly cut green apples, ripe limes, hints of green olives and crushed slate minerals, all tied together with bracing acidity and just a lick of sugar on the end palate.

First published in the Good Weekend.