Spinach Dinner Salad with Sesame Tofu |
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Prep Time: 0 Minutes Cook Time: 0 Minutes |
Ready In: 0 Minutes Servings: 1 |
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Instead of the usual chicken, steak, or shrimp, we used crunchy cubes of sautéed tofu for this salad. The spicy, tart dressing pulls it all together. Ingredients:
14 ounces firm tofu, cut into 1/2-in. slices |
1/4 cup plus 1 1/2 tbsp. grapeseed or vegetable oil, divided |
1/2 cup cornstarch |
1/4 cup furikake* (japanese sesame and seaweed blend) or untoasted black and white sesame seeds |
1 celery stalk |
1/2 tart green apple, such as granny smith |
8 to 10 radishes |
1 1/2 teaspoons asian chili garlic sauce |
1 1/2 tablespoons rice vinegar |
1 1/2 qts. loosely packed baby spinach |
1/2 teaspoon kosher salt |
Directions:
1. Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.
2. Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into 1/2-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total, and drain on paper towels.
3. Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 1/2 tbsp. oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt, and tofu and toss to coat.
4. *Find in grocery stores' Asian-foods aisle.
5. Note: Nutritional analysis is per serving.
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