Steamed tofu with sesame spinach & soy daikon

Steamed tofu with sesame spinach & soy daikon

By
From
Huxtabook
Serves
12
Photographer
Chris Middleton

Ingredients

Quantity Ingredient
1 x 375g block organic firm tofu

Sesame spinach

Quantity Ingredient
80g sesame seeds, toasted
40g peanuts, roasted
3 teaspoons soy sauce
3 teaspoons mirin
1 teaspoon sugar
1 teaspoon finely grated fresh ginger
500g baby english spinach, washed

Soy daikon

Quantity Ingredient
1 1/2 tablespoons light soy sauce
60ml untoasted sesame oil
1 teaspoon ginger juice, (made my grating and squeezing peeled fresh ginger)
1 teaspoon lime juice
1 small daikon, (white radish)

Method

  1. For the sesame spinach

    Place all the ingredients, except the spinach, in a food processor. Blitz to make a smooth dressing.
  2. Blanch the spinach for 30 seconds in a large saucepan of salted boiling water. Drain the spinach and refresh immediately in iced water. Remove the spinach from the iced water and squeeze to remove the excess moisture.
  3. Just before serving, mix enough of the dressing through the spinach to coat it well.
  4. For the soy daikon

    In a bowl, mix together the soy sauce, sesame oil, ginger juice and lime juice to make a dressing.
  5. Peel the daikon, then julienne using the fine blade on a Japanese mandoline. Toss the daikon with the dressing until well coated.
  6. To serve

    Cut the tofu into 12 pieces of the same size. Working in batches if necessary, place the tofu in a bamboo steamer lined with baking paper. Set the steamer over a saucepan or wok of rapidly boiling water. Cover with the steamer lid and steam for 4–5 minutes, or until the tofu is heated through.
  7. As soon as the tofu comes out of the steamer, place some soy daikon on each portion, then top with a mound of sesame spinach. Serve immediately.
Tags:
Huxtabook
Huxtable
Huxtaburger
Melbourne
Collingwood
Dan
Daniel
Wilson
chef
restaurant
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