Chilled Tofu with Spinach and Spicy Sesame Dressing
Serve this dish as a small starter, or increase the portion size for a light, refreshing supper. Don’t be shy with the horseradish and mustard powder; the heat helps the spinach sing and blends exceptionally well with the Dashi RDX.
400g (1lb) Firm Tofu
Flake Salt, to taste
300g (3 cups) Spinach, washed
50g (1 tbsp) Tahini
Freshly Grated Horseradish
50g (1 tbsp) Mayonnaise
Lemon Juice, to taste
Scallion, sliced, to garnish
Daikon, grated, to garnish
Dashi RDX, to finish
1. Cut the tofu into 1-cm slices. Brush liberally with sesame oil and season with salt.
2. Blanch spinach in salted water. Drain, and set aside.
3. Combine the tahini, horseradish and mayonnaise. Season heavily with lemon juice. Spoon a generous dollop in the bottom of each serving bowl and place a portion of tofu and a portion of blanched spinach on top.
4. Garnish with the sliced scallions and grated daikon. Drizzle with Dashi RDX. Serve cold.