Fried Tofu and Watercress Salad
Tofu, with crisp, crunchy coating tops this medley of greens for a main dish vegetarian salad.
Ingredients
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1 12-ounce package light, extra-firm tofu (fresh bean curd), drained
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3 tablespoons tamari sauce or reduced-sodium soy sauce
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1/3 cup rice vinegar
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2 tablespoons grated fresh ginger
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1 tablespoon sugar
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1 teaspoon Dijon-style mustard or 1/4 teaspoon dry mustard
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1/4 teaspoon salt
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1/3 cup cooking oil
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1/3 cup cornmeal
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1 tablespoon sesame seeds, toasted
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2 teaspoons cooking oil
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6 cups torn spinach
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1 bunch watercress (about 1 1/2 cups)
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1 cup sliced fresh button mushrooms or enoki mushrooms
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1 cup red and/or yellow cherry tomatoes
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1 medium red onion, halved lengthwise and thinly sliced
Directions
1.
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.
2.
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.
3.
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.)
4.
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.
Nutrition information
Calories 330, Total Fat 23 g, Saturated Fat 3 g, Monounsaturated Fat 9 g, Polyunsaturated Fat 9 g, Cholesterol 0 mg, Sodium 1030 mg, Carbohydrate 21 g, Total Sugar 7 g, Fiber 6 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 50%, Calcium 9%, Iron 30%. Exchanges: Vegetable 2, Starch .5, Medium-Fat Meat 1, Fat 3.5.
Percent Daily Values are based on a 2,000 calorie diet
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