I made this for dinner a few night’s ago to use up some of the ingredients in our fridge. I switched out tomato for the radish and used a Roma tomato that was perfectly ripe. I also used plain white sesame seeds instead of the special Japanese ones. I added a side of leftover steamed coconut rice to the plate as well. I found this to be a delightful, refreshing, and healthy dinner. I was unsure of how well some of these things, apples and tofu for example, would mesh together, but the different flavors actually really worked together. I would certainly make it again and it was great to use up a bunch of things before they started to go bad. Easy, colorful, and different…all in all a good meal and we were both filled up. Here’s my spinach dinner salad: #sunsetmagazine

©EverydayCookingAdventures 2013

Spinach Dinner Salad with Sesame Tofu

From: Sunset Magazine, March 2011

Yield: Serves 4
Total: 30 Minutes

Ingredients

• 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

Preparation
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. 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. 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.