Chilled tofu with ginger-sesame sauce
Boil a kettle of water.
Whisk soy with sugar in a small bowl until sugar dissolves. Whisk in lemon and lime juices, ginger and sesame oil.
Place spinach in a colander over a large bowl. Pour hot water over spinach, stirring until wilted. Rinse with cold water and drain. Squeeze out excess water. Divide spinach between 2 plates, forming a 6-inch bed.
Gently remove tofu from package. Cut in half crosswise, then cut each block into 4 slices. Gently lay 4 slices on top of each spinach bed. Drizzle each salad with 2 tbsp dressing.
Top with onion and surimi flakes.
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Last updated: August 28th, 2020
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