Tofu and Sesame Spinach

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Tofu and Sesame Spinach

 

 

200 g (7 oz) hard tofu

4 tsp sodium-reduced wheat-free tamari

1/2 tsp vegetarian fish sauce (see Condiments file)

1/2 lemon, juiced

4 tsp dark sesame oil

1/2 bunch English spinach

2 tsp tahini

1/2 teaspoon maple syrup

1/2 tsp sesame seeds

 

 

1. Bring a medium saucepan of water to the boil. Slice the tofu and

place in water.

 

2. Make the marinade by stirring together the tamari, vegetarian fish

sauce and lemon juice. When the tofu comes to the surface remove it

with a slotted spoon, blot dry and place in the marinade. Leave for 30

minutes. Leave water in saucepan and use it to cook spinach later.

 

3. Heat sesame oil in a non-stick pan then fry tofu for 2 to 3 minutes

on each side.

 

4. Wash spinach and steam over reserved water for 2 to 3 minutes.

Strain and set aside.

 

5. Warm the remaining marinade in the same pan. Add tahini and maple

syrup, stirring continuously. Don't boil.

 

6. To serve, put spinach on a plate and sprinkle with sesame seeds.

Lay the tofu cutlets alongside.

 

 

Serves 1.