Best 20 Sesame Spinach Recipes

SPINACH, TOFU AND SESAME STIR-FRY

Steps:

• Heat the canola oil over medium-high heat in a large nonstick skillet or wok, and add the tofu. Stir-fry until the tofu is lightly colored, three to five minutes, and add the garlic, ginger and chili flakes. Cook, stirring, until fragrant, about one minute, and add soy sauce to taste. Add the spinach and stir-fry until the spinach wilts, about one minute. Stir in the sesame seeds, and add more soy sauce to taste. Remove from the heat.
• Using tongs, transfer the spinach and tofu mixture to a serving bowl, leaving the liquid behind in the pan or wok. Drizzle with the sesame oil, and add more soy sauce as desired. Serve with rice or other grains, or noodles. You may also use it as a filling for whole wheat pita bread.

SESAME TOFU WITH COCONUT-LIME DRESSING AND SPINACH

Steps:

• Prepare the dressing: In a medium bowl, whisk together coconut milk, lime zest and juice, sambal oelek and brown sugar until sugar dissolves completely. Slowly stream in the sesame oil and whisk until the mixture is emulsified and creamy. Taste and season with salt as needed; set aside. (You'll have 3/4 cup dressing. Save any extra in an airtight container in the refrigerator.)
• Prepare the tofu: Pat the tofu dry with a clean kitchen towel or paper towel. In a medium bowl, whisk together panko, sesame seeds and black pepper. Season the mixture generously with salt. In a second medium bowl, lightly whisk the egg whites. Using a pair of kitchen tongs, dip the tofu slices one at a time in the egg whites and coat well. Transfer to the bowl with the panko mixture, coating well on all sides, then move to a clean plate. Repeat with remaining tofu slices.
• Line a large plate with paper towels. Heat 2 tablespoons oil in a medium (10-inch) cast-iron or stainless-steel skillet over medium-low. Working in batches to avoid crowding, pan-fry the tofu until golden brown, about 2 minutes per side. (Don't overcook, or the sesame seeds will turn bitter.) Transfer the fried tofu slices to the prepared plate. Repeat with the remaining tofu, adding oil and wiping out the pan as needed.
• Prepare the spinach: Wipe out the skillet, and heat 2 tablespoons oil over medium. Add the shallot and sauté until translucent, 2 to 3 minutes. Add garlic and cook until fragrant, 45 seconds, taking care not to scorch the garlic. Add the spinach by the handful, increasing the heat after the first handful and allowing the greens to wilt before adding more. Sauté until wilted and most of the liquid evaporates, about 10 minutes. Add the soy sauce and black pepper, and fold to coat well. Taste and add salt as needed. Remove the skillet from the heat.
• Place spinach in a serving bowl. Add fried tofu on top, and drizzle with half of the coconut-lime dressing. Sprinkle the chives over the tofu, and serve immediately, with more dressing on the side.

STIR-FRIED SESAME SHRIMP AND SPINACH

Steps:

• Place the shrimp in a large colander and rinse with water. Sprinkle generously with salt and toss together for about a minute. Rinse with water and repeat. After rinsing one more time, drain on paper towels. Pat dry with more paper towels.
• Combine 1/4 to 1/2 teaspoon salt (to taste) and the sugar in a small bowl and place close to your wok.
• Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Swirl in 1 tablespoon of the oil by adding it to the sides of the pan and swirling the pan, then add the garlic, ginger and chili flakes and stir-fry for no more than 10 seconds. Push to the sides of the pan and add the shrimp in one layer. Let cook undisturbed for 1 minute, then add the remaining oil and stir-fry for 1 minute.
• Add the sesame seeds and spinach and stir-fry for 1 minute, until it has begun to wilt but the wilting is still uneven. Add the salt and sugar, sprinkling it evenly over the spinach, and continue to stir-fry until the spinach has wilted but is still bright and the shrimp are cooked through and bright pink, about 2 more minutes. Remove from the heat, drizzle on the sesame oil, toss together and serve, with rice, noodles or other grains.

GARLIC-SESAME SPINACH

Steps:

• Cook 8 to 10 garlic cloves and a pinch of red pepper flakes in a skillet with vegetable oil until the garlic is golden. Add 10 cups baby spinach and cook until wilted; add a big splash of water and some salt. Top with toasted sesame seeds and drizzle with sesame oil.

SPINACH WITH SESAME SHOYU DRESSING

Steps:

• Rinse spinach and drain lightly. With water still clinging to leaves, cook in 3 batches in an 8-quart pot over moderately high heat, covered, turning occasionally with tongs, until wilted and bright green, 2 to 3 minutes per batch. Transfer as cooked to a colander, then rinse under cold water until cool and drain well. Squeeze small handfuls of spinach to remove as much moisture as possible, then in 3 batches wrap spinach in several layers of paper towels and squeeze to remove even more moisture. Coarsely chop spinach.
• On a 16-inch sheet of plastic wrap, form half of spinach into a 13 1/2- by 1 1/2-inch log. Repeat with remaining spinach on another sheet of plastic wrap. Use plastic wrap and your hands to roll, compact, and smooth sides of logs. Remove and discard plastic wrap. With a sharp knife, cut each spinach log crosswise into 9 (1 1/2-inch) pieces (18 total), then arrange, cut sides up, on a platter, reshaping and smoothing mounds with your fingers.
• Finely grind 2 teaspoons sesame seeds in a blender, then add peanut oil, vinegar, mirin, shoyu, sesame oil, and salt and blend until combined well. Spoon 1 teaspoon dressing over each spinach mound, stirring dressing occasionally (it will separate as it stands), and sprinkle mounds with remaining 4 teaspoons sesame seeds.

SAUTEED SESAME SPINACH WITH ASPARAGUS

Steps:

• Heat sesame oil, olive oil, and garlic in a medium skillet over high heat until garlic starts to brown, about 1 minute. Add pepper, mushrooms, and asparagus. Cook, stirring, until tender, 2 to 3 minutes; season with salt and pepper.
• Add spinach and continue cooking until slightly wilted. Sprinkle vegetables with sesame seeds and serve immediately, garnished with lime wedges.

COLD SESAME SPINACH

Steps:

• Wash spinach well, discarding any course stems, and drain in colander. In a 3- to 4- quart saucepan bring water to a boil. Add spinach and steam covered, 2 minutes. Drain spinach in colander, gently pressing out most of liquid. In a bowl toss spinach with oil, soy sauce, and salt and pepper to taste. Chill spinach, uncovered, for 25 minutes.
• While spinach is chilling, in a dry small heavy skillet (not non-stick) toast sesame seeds over moderate heat, stirring, until golden, 3 to 5 minutes.
• Toss spinach with sesame seeds and vinegar.

CRANBERRY-SESAME SPINACH SALAD

Steps:

• In a small skillet, heat butter over medium heat. Add almonds; cook and stir until lightly browned. Remove from heat., Place spinach and cranberries in a bowl. In a small bowl, whisk dressing ingredients until blended. Add to salad and toss to coat. Sprinkle with toasted almonds. Serve immediately.

SESAME SPINACH SALAD

Steps:

• In a large bowl, toss the spinach, tomatoes, avocados, shrimp, mushrooms, eggs and sesame seeds. Sprinkle with Parmesan cheese. In a small bowl, combine the dressing ingredients. Pour over salad and toss to coat.

SESAME SPINACH AND BROCCOLI

Steps:

• Cut broccoli into 1-inch flowerets and cut stems lengthwise into 2 x 1/4-inch sticks. Mince garlic. In a dry 10-inch heavy skillet toast sesame seeds over moderate heat, stirring, until golden and transfer to a small bowl. In skillet heat vegetable oil over moderate heat until hot but not smoking and cook broccoli, garlic, and red pepper flakes, stirring occasionally, until broccoli is crisp-tender, about 7 minutes. Add spinach and cook, stirring, until wilted, about 2 minutes. Remove skillet from heat and toss vegetables with sesame oil, seeds, and salt to taste.

SESAME SPINACH AND BEET SALAD

Steps:

• Discard stems from spinach. Stack leaves and cut into 1/3-inch strips. Peel beets and with a sharp thin knife or a mandoline slice very thin. Cut beet slices into fine julienne strips and transfer to a bowl with spinach.
• In a small bowl stir together vinegar, soy sauce, oil, and sugar until sugar is dissolved.
• Toss spinach and beets with vinaigrette and garnish with sesame seeds.

OSHITASHI (JAPANESE SPINACH SALAD WITH ROASTED SESAME)

Steps:

• Toast the sesame seeds in a skillet until lightly colored. Cool.
• Add the spinach to a large saucepan of boiling water and cook 2 to 3 minutes until wilted.
• Have an ice bath ready.
• Drain the spinach in a colander, shock in the ice bath (to retain color of spinach), then drain again.
• Squeeze dry and place in a bowl.
• Mix the cooked spinach with the soy sauce, mirin and sesame seeds.
• Serve at room temperature.

SPINACH WITH SESAME DRESSING

Steps:

• In a large pot of boiling salted water blanch spinach for 1 to 2 minutes and refresh. Squeeze water out firmly but do not wring. Lightly toss spinach to separate stems and leaves, and place in a bowl.
• In a hot dry skillet, toast sesame seeds until they begin to pop. Reserve a teaspoon of toasted seeds for garnish. Transfer the rest of the seeds to a spice grinder or mortar and pestle. Grind until smooth. Pour into a bowl, if necessary, and add sugar, soy sauce and dashi. Mix well and pour over spinach. Toss to coat. Garnish with reserved seeds.

STEAK SPINACH SESAME SALAD

Steps:

• Boil the beef broth with the chopped steak-umms until cooked and reduced to 1/4 cup. If using roast beef, you don't need to cook it, just chop and add it to the cooked broth.
• Whisk sesame oil, lemon juice, tahini, and soy sauce together.
• Add ginger and stock.
• Put spinach, red onion, and mushrooms in a bowl.
• Add tomatoes.
• Pour dressing on.
• Grind in pepper.
• Toss; sprinkle sesame seeds on top.

SEARED SALMON WITH SESAME BOK CHOY AND SPINACH

Steps:

• Pat the salmon dry and sprinkle with ½ teaspoon salt. Heat oil in a 12-inch skillet over moderately high heat, until hot but not smoking. Add salmon and cook turning once, until golden and just cooked through, 5 to 6 minutes. Transfer to a plate and keep warm. Add mushrooms to oil in skillet and cook stirring until wilted and golden, about 2-3 minutes. Add the garlic, and then add bok choy with water still on leaves if possible. Cook and toss until just tender, 3 minutes. Remove from heat and add spinach, ginger, sesame oil, soy sauce. Season with salt, or to taste, tossing to combine. Serve the vegetables topped with salmon and sprinkle with sesame seeds.

SESAME BEEF SPINACH AND BROCCOLI

Steps:

• In lg skillet saute beef with garlic in canola oil, until beef is almost done (to preferred doneness).
• Add broccoli and red pepper to skillet, and saute until crisp tender.
• Add spinach and cook until wilted.
• Transfer ingredients to a non reactive bowl with slotted spoon, add sesame oil tossing to coat.
• Serve over hot steamed white rice.

CHOPPED SPINACH WITH TOASTED SESAME SEEDS

Steps:

• Place sesame seeds in heavy skillet; sprinkle lightly with salt. Stir over medium heat until seeds are light golden, about 6 minutes. Set aside.
• Line large colander with kitchen towel. Pack spinach, with water still clinging to leaves, into heavy large pot. Cook over high heat until wilted but still bright green, turning spinach with tongs for even cooking, about 4 minutes. Transfer spinach to prepared colander. Cool slightly. Wrap towel around spinach and squeeze out as much moisture as possible. Transfer spinach to work surface and chop coarsely. Place in medium bowl. Add sesame oil, vinegar, and hot pepper sauce. Toss to blend evenly. Season to taste with salt and pepper. Sprinkle with sesame seeds. (Can be prepared 2 hours ahead. Let stand at room temperature.)

SPINACH WITH SESAME MISO SAUCE

Steps:

• Wash spinach well. Gather spinach, root ends together, into 4 equal bunches and tie each bunch tightly around middle of stems with string. Blanch spinach, 2 bunches at a time, in a 6- to 8-quart pot of boiling salted water until just wilted, 15 to 30 seconds, then transfer with tongs to a large bowl of cold water to cool. Drain spinach and squeeze excess water from each bunch, squeezing well several times. Cut off string and cut spinach crosswise into 1-inch strips, including first inch of stems. Discard tough stem ends.
• Stir together sesame paste, miso, water, and soy sauce to form a smooth, thick sauce.
• Toss spinach with sauce and sprinkle with sesame seeds.

SESAME-CRUSTED BEEF AND SPINACH SALAD RECIPE - (4.3/5)

Steps:

• Trim fat from steak. Sprinkle steak with salt and pepper. Place steak on the unheated rack of a broiler pan. Broil 3 to 4 inches from the heat until almost desired doneness, turning once halfway through broiling time. Allow 11 to 13 minutes for medium-rare doneness (145 degrees F) or 16 to 18 minutes for medium doneness (160 degrees F). Brush mustard on top of the steak; sprinkle with half of the sesame seeds. Turn steak over; brush with the remaining mustard and sprinkle with the remaining sesame seeds. Broil about 4 minutes more or until sesame seeds are lightly browned, turning once halfway through broiling time. Divide spinach among four serving plates. Top with garbanzo beans and onion. Thinly slice steak across the grain; arrange on salads. Top with apricots. Drizzle with Orange-Mint Vinaigrette. ORANGE-MINT VINAIGRETTE: In a blender blend together all ingredients until emulsified.

SPRING ROLLS WITH SPINACH, MUSHROOMS, SESAME, RICE AND HERBS

Steps:

• Toss the rice with 1 tablespoon of the rice vinegar and the soy sauce
• Wash the spinach and steam 1 to 2 minutes, tossing halfway through. It should wilt but still have some texture. Rinse with cold water, squeeze dry and coarsely chop. Season with salt to taste
• Spread each tofu domino with about 1/4 teaspoon peanut sauce
• Place the shredded carrots, slivered mushrooms and chopped herbs in a large bowl and toss with the remaining rice vinegar and salt to taste
• Fill a bowl with warm water and place a spring roll in it just until it is pliable, about 30 seconds. Remove from the water and drain briefly on a kitchen towel. Place the wrapper on your work surface in front of you and arrange several cilantro sprigs, whole mint leaves and basil leaves, vein side up, on the wrapper. Leaving a 2-inch margin on the sides, place a handful of the carrot mixture on the wrapper, slightly nearer to the edge closest to you. Top with a handful of rice, then a handful of spinach. Place 3 tofu dominoes down the length of the spinach. Fold the sides in, then roll up the spring rolls tightly, squeezing the filling to get a tight roll. Refrigerate until ready to serve. Serve with a dipping sauce of your choice