This is a nice, cool recipe for summer. It was published in the 2012 church cookbook, “A Taste of Parkview.”

Ingredients

• 1 lb. spinach
• ½ block tofu (or more)
• 2 tbsp. miso
• 1 dash salt
• 2 tsp. sesame seeds, toasted
• 2 tbsp. sugar
• ½ tsp. ginger, grated
• 1 konyaku (yam starch cake), optional

Directions

• Wash spinach, then put in boiling salted water. Do not over-cook spinach. It will be bright green when ready.
• Drain hot water, then pour into cold water and drain.
• Squeeze out extra water and cut into 2″ lengths.
• Grind sesame seeds in a suribachi or other grinding bowl.
• Place ½ to ¾ block of tofu in a clean cloth and squeeze out excess water.
• Add to sesame seed and grind well.
• Add miso, sugar, and grinder and mix well.
• Thinly slice konyaku and saute in oil.
• Add konyaku to tofu mixture.
• Add spinach to mixture.

– Submitted by Jane Matsuoka