Fried Tofu and Spinach Salad

Recipe by Sharon123
READY IN: 16mins




  • Cut tofu crosswise into eight 1/2-inch slices.
  • In a 2-quart rectangular baking dish arrange slices in a single layer.
  • Pour tamari sauce over tofu; turn slices to coat.
  • Let stand for 15 minutes.
  • Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
  • Cover and blend or process until combined.
  • With blender or processor running, add the 1/3 cup oil in a thin steady stream.
  • Blend or process for 15 seconds more.
  • Drain tofu, discarding tamari sauce.
  • In a shallow dish combine cornmeal and sesame seeds.
  • Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
  • 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.
  • (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.
  • Pour the vinaigrette over spinach mixture; toss to coat.
  • Divide among 4 dinner plates.
  • Cut the tofu slices in half diagonally.
  • Arrange the tofu over spinach mixture.
  • If desired, sprinkle with additional sesame seeds.
  • Makes 4 servings.