This “wilted spinach” recipe courtesy of Laptop Lunches was adapted from a recipe contributed by Elizabeth Moore via Marilyn Rigler through her daughter, Sara.

Asian Spinach Salad


1 brick firm tofu
2 lbs. fresh spinach, chopped
20 dried shitake mushrooms
4 eggs, scrambled
2 tsp. cold-pressed canola oil

Mushroom Marinade

1 tsp. sherry
2 tsp. soy sauce
1 tsp. sugar
1 tsp. extra-virgin olive oil


1 Tbs. fresh minced garlic
1 tsp. sherry
4 tsp. soy sauce
2 tsp. sesame oil


1. Soak the dried mushrooms in lukewarm water until tender. Remove the stems and slice into strips.
2. Prepare the marinade.
3. Pour the marinade over the mushrooms, stir, and set aside.
4. Heat 2 tsp. canola oil, add mushrooms, and stir fry until pungent (about 2 minutes).
5. Cut the tofu into 1/2-inch cubes.
6. Place the spinach in a large bowl. Add the cubed tofu.
7. Add the hot mushrooms and toss to wilt spinach slightly.
8. Sprinkle the warm scrambled eggs on top and toss again.
9. Heat the dressing, add it to the salad, toss once more, and serve.

*Recipe and image courtesy of Laptop Lunches.*

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