Crispy Tofu and Spinach Salad Delight
Indulge in this flavorful Crispy Tofu and Spinach Salad Delight, where golden-brown, fried tofu meets a fresh medley of vibrant greens and vegetables, all harmoniously drizzled with a zesty ginger vinaigrette. Perfect as a light lunch or a refreshing dinner option, this salad is not only visually appealing, but also packed with nutrients and delightful textures. This recipe serves four, making it ideal for sharing with family and friends or as a meal prep staple for the week ahead.
4
Servings
N/A
Calories
16
Ingredients
Ingredients
light extra firm tofu
12 ounces (drained and sliced)
tamari soy sauce
3 tablespoons (for marinating)
rice vinegar
1/3 cup (for vinaigrette)
fresh ginger
2 tablespoons (grated)
sugar
1 tablespoon (for vinaigrette)
dijon-style mustard
1 tablespoon (or use dry mustard)
salt
1/4 teaspoon (for seasoning)
cooking oil
1/3 cup (for frying tofu)
cornmeal
1/3 cup (for coating tofu)
toasted sesame seeds
1 tablespoon (for garnish)
cooking oil
2 teaspoons (for frying tofu)
torn spinach
6 cups (washed and dried)
watercress
1 bunch (about 1 1/2 cups, trimmed)
sliced fresh button mushrooms
1 cup (or use enoki mushrooms)
cherry tomatoes
1 cup (halved)
medium red onion
1 (halved and thinly sliced)
Instructions
1
Slice the drained tofu crosswise into eight 1/2-inch thick slices. Arrange the slices in a single layer in a 2-quart rectangular baking dish.
2
Pour the tamari soy sauce over the tofu, ensuring all slices are well-coated. Allow the tofu to marinate for 15 minutes, turning occasionally.
3
While the tofu marinates, prepare the vinaigrette. In a blender or food processor, combine rice vinegar, grated ginger, sugar, dijon mustard, and salt. Blend until well mixed.
4
With the blender running, slowly drizzle in the 1/3 cup of cooking oil, blending for an additional 15 seconds until emulsified. Set aside.
5
After marinating, drain the tofu and discard the tamari sauce. In a shallow dish, combine cornmeal and toasted sesame seeds.
6
Gently dip each tofu slice in the cornmeal mixture, ensuring both sides are lightly coated.
7
In a large nonstick skillet, heat the 2 teaspoons of oil over medium heat. Add the tofu slices and cook for 5 to 6 minutes, or until golden and crispy, carefully turning them halfway through. (You may need to work in batches to avoid overcrowding the skillet.)
8
In a large bowl, combine the torn spinach, watercress, sliced mushrooms, halved tomatoes, and sliced red onion.
9
Drizzle the prepared vinaigrette over the mixed greens and vegetables, tossing gently to ensure everything is well-coated.
10
Divide the salad mixture among four dinner plates. Cut the crispy tofu slices in half diagonally and arrange over each portion of salad.
11
If desired, sprinkle with additional toasted sesame seeds before serving. Enjoy!
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Crispy Tofu and Spinach Salad Delight?
It is a flavorful salad featuring golden-brown fried tofu, fresh greens, and a zesty ginger vinaigrette.
How many servings does this recipe provide?
This recipe is designed to serve four people.
What type of tofu is best for this salad?
The recipe calls for 12 ounces of light extra firm tofu, drained and sliced.
How should the tofu be sliced?
The tofu should be sliced crosswise into eight 1/2-inch thick slices.
What is used to marinate the tofu?
The tofu is marinated in 3 tablespoons of tamari soy sauce.
How long does the tofu need to marinate?
The tofu should marinate for approximately 15 minutes.
What ingredients are in the ginger vinaigrette?
The vinaigrette contains rice vinegar, grated ginger, sugar, dijon mustard, salt, and cooking oil.
What type of vinegar is used in the dressing?
1/3 cup of rice vinegar is used for the vinaigrette.
Can I substitute the dijon mustard?
Yes, you can use dry mustard as a substitute for dijon-style mustard.
How do I emulsify the vinaigrette?
Slowly drizzle in the cooking oil while the blender is running and blend for 15 seconds.
What is the tofu coated with before frying?
The tofu slices are coated in a mixture of 1/3 cup cornmeal and 1 tablespoon toasted sesame seeds.
How long should I cook the tofu?
Cook the tofu for 5 to 6 minutes in a nonstick skillet until golden and crispy.
Do I need to turn the tofu while frying?
Yes, carefully turn the tofu slices halfway through the cooking time.
What greens are used in the salad base?
The base consists of 6 cups of torn spinach and 1 bunch of trimmed watercress.
What vegetables are included in the salad?
The salad includes sliced button mushrooms, halved cherry tomatoes, and a thinly sliced red onion.
Can I use different types of mushrooms?
Yes, you can substitute enoki mushrooms for button mushrooms if preferred.
How should I prepare the red onion?
The medium red onion should be halved and then thinly sliced.
Is this recipe suitable for vegetarians?
Yes, this recipe is vegetarian-friendly.
Is this salad gluten-free?
Yes, by using tamari and cornmeal, this recipe is gluten-free.
How should the crispy tofu be arranged on the plate?
Cut the crispy tofu slices in half diagonally and arrange them over each portion of the salad.
Is the salad served warm or cold?
The greens are served fresh and cold, while the tofu is served warm and crispy on top.
Can I use a different oil for the vinaigrette?
The recipe suggests a general cooking oil, but any neutral-flavored oil will work.
How much ginger is required?
The recipe calls for 2 tablespoons of grated fresh ginger.
What is the purpose of the cornmeal?
The cornmeal provides a light, crunchy coating for the fried tofu.
Should I discard the tamari after marinating?
Yes, the instructions say to drain the tofu and discard the tamari sauce before coating.
How much spinach do I need?
You will need 6 cups of washed and dried torn spinach.
What garnish is recommended?
You can sprinkle additional toasted sesame seeds over the salad before serving.
Is this recipe good for meal prep?
Yes, it is mentioned as a great meal prep staple for the week ahead.
Can I use regular soy sauce instead of tamari?
You can, but the dish will no longer be gluten-free unless the soy sauce is specifically gluten-free.
What makes the salad 'crispy'?
The combination of frying the tofu in a cornmeal and sesame seed coating provides the signature crispiness.