Fried Tofu And Spinach Salad

Total Time: 16 mins Preparation Time: 10 mins Cook Time: 6 mins

Ingredients

• Servings: 4
• 1 (12 ounce) package light extra firm tofu, drained
• 3 tablespoons tamari soy sauce
• 1/3 cup rice vinegar
• 2 tablespoons grated fresh ginger
• 1 tablespoon sugar
• 1 teaspoon dijon-style mustard or 1/4 teaspoon dry mustard
• 1/4 teaspoon salt
• 1/3 cup cooking oil
• 1/3 cup cornmeal
• 1 tablespoon sesame seeds, toasted
• 2 teaspoons cooking oil
• 6 cups torn spinach
• 1 bunch watercress (about 1 1/2 cups)
• 1 cup sliced fresh button mushrooms or 1 cup enoki mushrooms
• 1 cup cherry tomatoes or 1 cup yellow cherry tomato
• 1 medium red onion, halved lengthwise and thinly sliced

Recipe

• 1 cut tofu crosswise into eight 1/2-inch slices.
• 2 in a 2-quart rectangular baking dish arrange slices in a single layer.
• 3 pour tamari sauce over tofu; turn slices to coat.
• 4 let stand for 15 minutes.
• 5 meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
• 6 cover and blend or process until combined.
• 7 with blender or processor running, add the 1/3 cup oil in a thin steady stream.
• 8 blend or process for 15 seconds more.
• 9 drain tofu, discarding tamari sauce.
• 10 in a shallow dish combine cornmeal and sesame seeds.
• 11 carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
• 12 in a large nonstick skillet cook tofu in the 2 teaspoons hot oil for 5 to 6 minutes or until crisp and hot, carefully turning once.
• 13 (you may need to cook tofu in two batches; avoid crowding the skillet.) in an extra-large bowl combine spinach, watercress, mushrooms, tomatoes, and red onion.
• 14 pour the vinaigrette over spinach mixture; toss to coat.
• 15 divide among 4 dinner plates.
• 16 cut the tofu slices in half diagonally.
• 17 arrange the tofu over spinach mixture.
• 18 if desired, sprinkle with additional sesame seeds.
• 19 makes 4 servings.