Tofu With Apple And Spinach (Japan)

Tofu With Apple And Spinach (Japan)

1 apple
1/2 bunch spinach
1 hollow tube-shaped fish cake (chikuwa)

Tofu Paste;
1/2 bean curd (momen-tofu) cake
1 1/2 tablespoon white sesame seeds
1/2 tablespoon sugar
1/2 teaspoon light color soy sauce (usukuchi-shoyu)
 salt to taste

Wash apple, cut into 6 wedges. Remove core and slice.
Put spinach into boiling water, containing salt and boil for 1-min.

Quickly remove and soak in water. Cut into 2-inch pieces and squeeze out water.

Cut fish cake lengthwise into halves and slice into thin half-rounds.

Tofu Paste:

Drain bean curd. (Bean curd can be drained by wrapping with cloth, placing on plate, wrapping in plastic wrap and heating in microwave at high level for a few minutes)

Grind white sesame seeds in Japanese grinding bowl until powdery. Add bean curd, sugar, soy sauce and salt. Mix well until smooth.

Mix apple, spinach and fish cake pieces with bean curd paste and place on serving plate.

Yields 4 servings