All recipes are for 2 servings unless noted. Oil is canola oil and salt is kosher salt.


Horenso to papurika no wasabidofu-ae / spinach and red pepper with wasabi tofu dressing

Green and red dressed in white. Wasabi adds a spicy tang to the soft taste of tofu.


1/3 bunch (large handful) spinach
1/4-1/3 red pepper
1/8-1/6 (2-3 cm) momen firm tofu
1/2 tsp wasabi
1 tsp usukuchi soy sauce


Place tofu in a small bowl and microwave without cover for 1 minute.


Blanch spinach.

Slice red pepper into thick matchstick size, and blanch (in the same boiling water used for blanching spinach).

Cut spinach into 3-4 cm.


Discard water from tofu, and mash.

Add soy sauce and wasabi, and mix well. Taste, and add more as necessary.

Squeeze out extra water from spinach, and add to tofu mixture while fluffing up.

Add pepper, and gently mix.

  • Make sure tofu and vegetables are all cool (room temperature or cooler) when mixing together. Otherwise, they could cook each other and damage textures.

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