Spinach and tofu salad with peanut and miso dressing

6 servings

40 minutes

This salad is a true embodiment of Japanese philosophy of balance in flavors and textures. It combines tender, velvety tofu with the refreshing crunch of spinach, creating a perfect base for a rich dressing. Peanut butter adds creaminess and nutty depth, soy sauce contributes umami, while miso provides a characteristic salty-sweet complexity. In Japan, such a salad can be found in both home kitchens and small cozy bistros. It is great for a light lunch or as a side dish to main courses, and its chilled version is especially good in the summer heat. The simplicity of preparation makes it accessible even for beginners, while its exquisite taste is a real discovery for gourmets.

Energy value per serving

• Calories: 117.8
• Proteins: 6.9g
• Fats: 9g
• Carbohydrates: 2.1g

Ingredients

• Soft tofu: 400 g
• Fresh spinach leaves: 85 g
• Peanut butter: 2 tbsp
• Soy sauce: 2 tbsp
• Miso paste: 1 tbsp

Cooking steps

1. Place the tofu on a flat plate covered with a kitchen towel.

   Required ingredients:

   • Soft tofu: 400 g

2. Cover the tofu with another towel and a plate, then place a couple of 900-gram cans on top to press the tofu and remove excess water. Leave for 20 minutes.

   Required ingredients:

   • Soft tofu: 400 g

3. Open the tofu and cut it into small pieces. Pour it into a large bowl. Add spinach and mix well.

   Required ingredients:

   • Soft tofu: 400 g
   • Fresh spinach leaves: 85 g

4. Mix peanut butter with soy sauce, miso paste, and two tablespoons of water until smooth. Pour the dressing over tofu with spinach and mix well.

   Required ingredients:

   • Peanut butter: 2 tablespoons
   • Soy sauce: 2 tablespoons
   • Miso paste: 1 tablespoon

5. Transfer to a bowl and serve, or refrigerate for an hour and serve chilled.