Warm Tofu and Chinese Spinach Salad
2 min readMake sure you select tender young Chinese spinach leaves for this superb salad. Regular baby spinach or other young salad greens can be substituted.
MAKES 4 SERVINGS
1 (14-ounce package) firm or extra-firm tofu, drained
2 1⁄2 tablespoons canola oil
2 tablespoons plain rice vinegar
1 tablespoon light brown sugar
2 teaspoons reduced-sodium soy sauce
1⁄2 tablespoon toasted (dark) sesame oil
1 teaspoon finely chopped fresh ginger
1⁄2 teaspoon salt, or to taste
Freshly ground black pepper, to taste
8 cups young Chinese spinach leaves
1 large cucumber (about 12 ounces), seeded and chopped
1 cup shredded carrots
2 scallions, white and green parts, thinly sliced
Sunflower seeds and/or golden raisins, for garnish (optional)
Place the tofu on a deep-sided plate or shallow bowl. Top with a second plate and weight with a heavy can. Let stand for a minimum of 15 minutes (preferably 1 hour). Drain off the excess water. Cut tofu into 1-inch cubes. Set aside.
In a large bowl, whisk together the canola oil, rice vinegar, sugar, soy sauce, sesame oil, ginger, salt, and pepper until blended. Let stand a few minutes to allow the sugar to dissolve; whisk again.
Place 2 tablespoons of the dressing in a large nonstick skillet and heat over medium-high heat. Add the tofu and cook, turning often, until golden brown, 6 to 8 minutes. Remove the skillet from the heat and add 1 more tablespoon of the dressing, stirring to coat.
Add the spinach, cucumber, and carrots to the remaining dressing in the bowl and toss well to coat. Divide the salad mixture equally among 4 salad plates or bowls. Top with equal portions of the warm tofu mixture and sprinkle evenly with the scallions and optional garnishes, if desired. Serve at once.
{PER SERVING} Calories 243 • Protein 14g • Total Fat 16g • Sat Fat 2g • Cholesterol 0mg • Carbohydrate 16g • Dietary Fiber 6g • Sodium 477mg
