Mashed Tofu Salad (Shira-ae)

• 1 14 -ounce package firm tofu
• Kosher salt
• 8 cups spinach leaves
• 1 tablespoon sesame seeds
• 1 1/2 teaspoons sugar
• 1 teaspoon mirin (sweet rice wine)
• 1 teaspoon soy sauce

1. Drain the tofu and wrap in paper towels to absorb excess water.
2. Puree in a food processor until smooth, then transfer to a bowl and set aside.
3. Bring a large pot of salted water to a boil.
4. Fill a bowl with ice water.
5. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water.
6. Drain and squeeze out the excess water.
7. Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes.
8. Cool, then grind in a spice grinder.
9. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu.
10. Season with salt.
11. Per serving: Calories 277; Fat 15 g (Saturated 2 g); Cholesterol 0 mg; Sodium 285 mg; Carbohydrate 16 g; Fiber 7 g; Protein 25 g
12. Photograph by Yunhee Kim

kosher salt, spinach leaves, sesame seeds, sugar, mirin, soy sauce

Taken from www.foodnetwork.com/recipes/masaharu-morimoto/mashed-tofu-salad-shira-ae-recipe.html (may not work)