Dish 26: Japanese cuisine – Spinach, Tofu, Sprout Salad

I didn’t follow the procedures from the reference book, which just mentions that combine all ingredient in a food processor to make it. What I did is heating the sesame seed, add oil, and when the oil is warm then put all the other ingredients in and keep heating 30 seconds. This is easier to make the aroma release.The taste of this dish is really good, exceeding my expectation, meanwhile, it is quite healthy! I am willing to put it as my daily cook list 🙂



  • 1lb fresh spinach
  • 2 cups of water
  • 10oz fresh bean sprouts
  • 1/2 teaspoons sesame oil
  • 1/2 cup Akiko’s sesame seed dressing
  • One cake of tofu (soft or medium)
  • 2 green onion (scallions) finely chopped

Akiko’s sesame seed dressing

  • 1/2 cup white sesame seeds. Toasted
  • 2 cloves garlic, minced (optional, but highly recommended)
  • 1/2 tbsp salt
  • 1/2 cup canola oil
  • 1/4 cup soy sauce
  • 1 tbsp sugar

Taste (bad1-excellent 5): 4.5 (very good taste and far beyond my expectation)

Time: 30mins

Skill (easy 1- hard 5): 3

Healthy (unhealthy 1-healthy 5): 4.5

Spicy (no-spicy 1 -very spicy 5):0