STEAMED TOFU WITH SESAME SPINACH & SOY DAIKON

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Step 1

FOR THE SESAME SPINACH Place all the ingredients, except the spinach, in a food processor. Blitz to make a smooth dressing.

Step 2

Blanch the spinach for 30 seconds in a large saucepan of salted boiling water.

Step 3

Drain the spinach and refresh immediately in iced water. Remove thespinach from the iced water and squeeze to remove the excess moisture.

Step 4

Just before serving, mix enough of the dressing through the spinach to coat it well.

Step 5

FOR THE SOY DAIKON In a bowl, mix together the soy sauce, sesame oil, ginger juice and lime juice to make a dressing.

Step 6

Peel the daikon, then julienne using the fine blade on a Japanese mandoline.

Step 7

Toss the daikon with the dressing until well coated.

Step 8

TO SERVE Cut the tofu into 12 pieces of the same size. Working in batches if necessary, place the tofu in a bamboo steamer lined with baking paper. Set the steamer over a saucepan or wok of rapidly boiling water. Cover with the steamer lid and steam for 4–5 minutes, or until the tofu is heated through.

Step 9

As soon as the tofu comes out of the steamer, place some soy daikon on each portion, then top with a mound of sesame spinach. Serve immediately.