Equipment
Ingredients
tofu and marinade
- 225 g firm tofu, sliced into 2.5cm x 5cm pieces
- 60 ml soy sauce
- 15 ml toasted sesame oil
- 15 ml rice vinegar
- 15 ml sake
- 15 g brown sugar
- 3 g ginger, grated
- cayenne pepper
salad and dressing
- 225 g spinach leaves, stems removed
- 30 ml lime juice
- 30 ml lemon juice
- 10 g brown sugar
- 15 ml toasted sesame oil
- 45 ml vegetable oil
- 15 ml soy sauce
- 33 g miso paste
- 3 g garlic, grated
- 3 g ginger, grated
- 240 g cucumber, chopped
- 240 g daikon radish, thinly sliced
- 240 g edamame, thawed
- 3 g sesame seeds
- 30 g pumpkin seeds
- 30 g roasted peanuts
- sea salt
Nutrition (per serving)
Nutrition is estimated per serving. Nutrients without complete source data are omitted.
Full nutrition
- Calories
- 471 kcal
- Protein
- 25 g
- Carbohydrates
- 26 g
- Fat
- 32 g
- Fiber
- 8 g
- Sugar
- 11 g
- Sodium
- 1537 mg
- Saturated Fat
- 4 g
- Trans Fat
- 0 g
- Monounsaturated Fat
- 15 g
- Polyunsaturated Fat
- 11 g
- Cholesterol
- 5 mg
- Potassium
- 1283 mg
- Calcium
- 561 mg
- Iron
- 6.0 mg
- Magnesium
- 185 mg
- Phosphorus
- 379 mg
- Zinc
- 3.1 mg
- Vitamin A
- 280 mcg
- Vitamin C
- 53 mg
- Vitamin E
- 4.8 mg
- Vitamin K
- 302 mcg
- Vitamin B6
- 0.4 mg
- Vitamin B12
- 0.2 mcg
- Thiamin
- 0.32 mg
- Riboflavin
- 0.35 mg
- Niacin
- 2.5 mg
- Folate
- 331 mcg
- Water
- 233 g
- Alcohol
- 1 g
Sources: Aggregated Public Data, USDA FoodData Central
Method
Preheat the oven to 190°C (375°F).
Slice the firm tofu into pieces measuring 2.5cm by 5cm, approximately 6mm thick.
Whisk together the soy sauce, toasted sesame oil, rice vinegar, sake, brown sugar, grated ginger, and cayenne in a bowl.
Coat the tofu slices in the marinade and let sit for 15 minutes.
Wash the spinach leaves thoroughly in cold water, drain in a colander, and dry completely with a kitchen towel.
Combine the lime juice, lemon juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic, and ginger in a small bowl and whisk until smooth.
Place tofu slices on a parchment-lined baking sheet and bake at 190°C (375°F) for 20 minutes until the edges are slightly crisp.
Remove tofu from the oven and allow it to cool to room temperature.
In a large salad bowl, layer the spinach, cucumber, daikon, and edamame. Add the tofu, seeds, and peanuts.
Add a pinch of salt and drizzle the dressing over the salad immediately before serving.
Chef's Notes
- For the crispiest tofu, ensure it's well-pressed to remove excess water before marinating. Baking on parchment paper prevents sticking and promotes even browning.
- Don't skip drying the spinach leaves thoroughly. Excess water will dilute the dressing and make the salad soggy.
- Taste and adjust the dressing before serving. The balance of salty miso, tangy citrus, and sweet sugar can be tweaked to your preference.
- The seeds and peanuts add a delightful crunch. Toasting them lightly before adding can enhance their flavor and texture even further.
- This salad is best served immediately after dressing to maintain the crispness of the spinach and vegetables.
Storage
Refrigerator: 48 hours — Store dressing separately for best results.
Reheating: Tofu can be reheated in a 180°C (350°F) oven for 5 minutes.
Troubleshooting
Tofu is soft or soggy
Cause: Tofu was sliced too thick or not baked long enough.
Fix: Bake for an additional 5-8 minutes.
Prevention: Ensure slices are exactly 6mm thick and the oven is fully preheated.
Dressing is lumpy
Cause: Miso paste was not fully whisked into the liquids.
Fix: Use a small blender or whisk vigorously for 2 minutes.
Prevention: Mash the miso with a small amount of liquid first to create a paste before adding the rest.
Cultural Context
This salad draws inspiration from Japanese cuisine, particularly its emphasis on fresh ingredients, umami flavors, and balanced textures. The use of miso, soy sauce, and ginger in the dressing, along with tofu and edamame, are hallmarks of Japanese culinary traditions. It's a modern interpretation that fits well within contemporary healthy eating trends.
