Spinach Dinner Salad with Sesame Tofu

Photo: Thomas J. Story; Styling: Kevin Crafts

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.

Yield: Serves 4
Recipe from Sunset

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Recipe Time

Total: 30 Minutes

Nutritional Information

Amount per serving
  • Calories: 379
  • Calories from fat: 58%
  • Protein: 11g
  • Fat: 25g
  • Saturated fat: 2.3g
  • Carbohydrate: 29g
  • Fiber: 5.1g
  • Sodium: 546mg
  • Cholesterol: 0.0mg


  • 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


  1. 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. 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. 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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