Crispy Baked Tofu With Pineapple, Avocado & Corn Salad #A1 - cooking recipe

Ingredients

1 (16 ounce) package extra firm tofu, squeezed and drained of all liquid
1/4 cup A.1. Original Sauce
1 tablespoon cornstarch
2 tablespoons pineapple juice
1 tablespoon A.1. Original Sauce
1/4 cup extra virgin olive oil
1 large avocado, cubed
8 ounces cubed pineapple (fresh, frozen and thawed, or canned)
1 red bell pepper, diced
1/2 cup frozen corn, toasted in a dry pan
1 (5 ounce) package fresh Baby Spinach or 8 cups Baby Spinach
salt and pepper

Preparation

Cut the tofu into bite-size cubes and place in a medium bowl.
Toss with 1/4 cup A1 Sauce.
Marinate in the refrigerator for 30 minutes or more.
Toss with the 1 tablespoon cornstarch.
Preheat oven to 350.
Using a slotted spoon, transfer tofu cubes to a large nonstick baking sheet and bake for 25-45 minutes, stirring occasionally, until browned and crisp. Let cool on baking sheet.
Make the salad while the tofu is baking. Stir together the A1 Sauce, pineapple juice, and olive oil in a small bowl.
Using a large bowl toss the dressing with the remaining ingredients, seasoning with salt and pepper to taste.
Transfer to a serving bowl and top with the A1 baked tofu.