Yield: 4 servings
| Measure | Ingredient |
|---|---|
| 1 pack | Firm tofu -; (14 oz) |
| 1 pounds | Skinless; boneless salmon fillet |
| ¼ cup | Light soy sauce |
| ¼ cup | Mirin |
| 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@...
~or- MAD-SQUAD@...
10-23-1997
Recipe by: Susan Feniger and Mary Sue Milliken Converted by MM_Buster v2.0l.