Yield: 4 servings
|1 pack||Firm tofu -; (14 oz)|
|1 pounds||Skinless; boneless salmon fillet|
|¼ cup||Light soy sauce|
|¼ cup||Unseasoned rice wine vinegar|
|1 \N||Piece Fresh ginger - (12-inch); peeled, and|
|\N \N||Grated finely|
|\N \N||Freshly-ground black pepper; to taste|
|1 pounds||Fresh spinach; washed, stemmed|
|\N \N||=== GARNISH ===|
|3 \N||Scallions; washed, and|
|\N \N||Sliced thinly on the bias|
|2 tablespoons||Toasted sesame seeds|
Cut tofu into four slabs and place on a thin cotton towel or piece of cheesecloth to drain. Slice salmon fillet into eight slices, each about ¾-inch thick. Place two salmon strips skin side together in a round, yin-yang patty and place on top of each piece of tofu. In a small saucepan, bring to a boil the soy sauce, mirin, rice wine vinegar, ginger, and black pepper. Remove from heat and reserve. Place a rack above boiling water in a large pot with a cover. Place tofu/salmon on rack in steamer, surround it with the spinach, and steam, covered, for 4 to 6 minutes. To serve, place a tofu/salmon in each of four shallow bowls and arrange hot spinach around edges. Pour soy mixture over each and sprinkle with scallions and sesame seeds. Serve immediately. This recipe yields 4 servings.
Recipe Source: TOO HOT TAMALES WORLD TOUR with Susan Feniger and Mary Sue Milliken From the TV FOOD NETWORK - (Show # WT-1A17 broadcast 10-08-1997) Downloaded from their Web-Site - Formatted for MasterCook by Joe Comiskey, aka MR MAD - jpmd44a@...
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.