Spinach And Tofu Salad Recipes

Steps:

• Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
• Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
• While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
• Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
• Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
• To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
• Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

Steps:

• Drain the tofu and wrap in paper towels to absorb excess water. Puree in a food processor until smooth, then transfer to a bowl and set aside.
• Bring a large pot of salted water to a boil. Fill a bowl with ice water. Cook the spinach in the boiling water until wilted, about 2 minutes, then drain and plunge it into the ice water. Drain and squeeze out the excess water.
• Toast the sesame seeds in a skillet over medium-low heat, tossing, until golden, about 3 minutes. Cool, then grind in a spice grinder. Stir the ground seeds, sugar, mirin, soy sauce and spinach into the tofu. Season with salt.

Steps:

• 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.
• 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.
• 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.) 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.