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.
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
How to Make It
Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.
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.
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.
*Find in grocery stores' Asian-foods aisle.
Note: Nutritional analysis is per serving.
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