Fried Tofu and Spinach Salad |
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Prep Time: 10 Minutes Cook Time: 6 Minutes |
Ready In: 16 Minutes Servings: 4 |
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I got this from Better Homes and Gardens. A delicious way to eat tofu! Ingredients:
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 |
Directions:
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.
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