Fried Tofu And Spinach Salad - cooking recipe

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

Preparation

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.