Spinach, Tofu, Avocado

  • Time: 30 minutes plus setting time
  • Serves: 4
  • Level: easy

Mr WDC
This recipe is all about tofu and how well it partners avocado, spinach, sesame and ponzu dressing. I've been rather fastidious in presentation - but don't let that put you off. Just try the combo, however its presented.

What you need

900g spinach

1 carton Mori-Nu Silken Tofu Firm 349g or similar

1 large ripe but firm avocado

Roasted sesame seeds

Spring onion

Pickled ginger

Ponzu dressing

To make ponzu dressing

Juice of half a lemon and half a lime

4 tbs dark Japanese soy sauce

2 tbs light soy sauce

50ml mirin

50ml water

Small piece of kombu seaweed



How Dad Cooked It

  1. Prepare the spinach. Rinse and cook the spinach in a large pan – in batches if necessary. Cook only until thoroughly wilted and then a minute more. Drain and plunge into ice cold water. Drain again. Then start to extract water using a spatula against a strainer. Finally, use you hands to squeeze out as much water as possible.
  2. Prepare tofu. Remove the tofu from the carton using the instructions on the pack (keep the empty carton). Place in a bowl and cover tightly with cling film. An hour before assembling, cover the tofu in several layers of kitchen towels.
  3. ‘Terrine’ the spinach. Using the empty tofu carton pierce with a knife all over the carton but without compromising the shape. Stuff the spinach into the carton and force down. Add any wights that will fit into the top to keep a little pressure on the spinach. Wrap in kitchen towels, place on a plate and store in the fridge overnight. NB: This idea is based on classic French terrine techniques, where vegetables are pressed over time to form a solid mass which can be sliced. Use any other improvised technique to press the spinach so that it can be molded and cut. Otherwise simply form the spinach into rough balls and flatten.
  4. Make the ponzu. Bring the water and mirin to a boil in a pan. Rinse the kombu and then add to the pan. Reduce by half and allow to cool. Remove the kombu and add the other ingredients.
  5. Assemble. Cut the spinach and tofu into squares – or other shapes – and top with sliced avocado. Garnish with spring onion and sesame seeds. Serve with the pickled ginger and ponzu.

Post a Comment

Wednesday, July 24, 2019

Tosi Gorgonzola Tuna and Bresaola Canapés

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and picante.

Gorgonzola has quite specific likes - I've tried to find good partners for both the dolce and picante.
Wednesday, July 24, 2019

Tosi Gorgonzola Pumpkin and Mushroom Canapés

Gorgonzola has quite specific likes – I’ve tried to find good partners for both the dolce and the piccante.

Gorgonzola has quite specific likes - I've tried to find good partners for both the dolce and the piccante.
Sunday, July 7, 2019

Asparagus, Plaice and Maltaise Mousse Canapes

This is a spin on Escoffier’s white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.

This is a spin on Escoffier's white asparagus with sauce maltaise. The two are often served as an accompaniment for a white fish such as turbot. Here the fish is plaice rolled around asparagus and a maltaise mousse and served as a canape.
Foodies100 Index of UK Food Blogs
Foodies100


Copyright © 2019. All rights reserved. Recipes and photos created by Mr. WDC. Privacy Policy. Terms and Conditions..