This side has all the taste and texture elements you get from steakhouse-style creamed greens, but are dairy-free and come with an accent of Japanese flavors. Don’t be overwhelmed by the amount of raw greens—they shrink right down when cooked. Serve with steak, or keep it light with roasted fish.
- 8 ounces silken tofu
- 4 tablespoons soy sauce
- 2 tablespoons mirin
- 2 tablespoons rice wine vinegar
- 3 tablespoons extra virgin olive oil
- 4 cloves garlic, minced
- 2 tablespoons finely minced ginger
- 4 ounces mushrooms
- 5 ounces baby spinach (about 6 cups)
- ½ teaspoon kosher salt, plus more to taste
Put the tofu, soy sauce, mirin, and vinegar in a blender and blend on high until smooth, 10 to 15 seconds.
Heat the oil in a large skillet over medium heat. Add the garlic and ginger and cook, stirring, until fragrant, 2 to 3 minutes. Add the mushrooms and then salt and cook, stirring occasionally, until the mushrooms have released their liquid and most of it has evaporated. Working in batches, add the spinach and cook, stirring, until just wilted, 4 to 5 minutes total.
Stir in half the tofu mixture (save the rest for another batch or to use with other veggies) and cook until warmed through, 1 to 2 minutes. Season with more salt to taste and serve warm.