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Fried Tofu and Watercress Salad

Tofu, with crisp, crunchy coating, tops this medley of greens for a main dish vegetarian salad.

3.5 by 3 people
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  • Makes: 4 servings
  • Start to Finish: 30 mins

Fried Tofu and Watercress Salad



  1. 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.
  2. 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.
  3. 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.)
  4. 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.

Nutrition Facts (Fried Tofu and Watercress Salad)

    Per serving:
  • 330 kcal cal.,
  • 23 g fat
  • (3 g sat. fat,
  • 9 g polyunsaturated fat,
  • 9 g monounsatured fat),
  • 0 mg chol.,
  • 1030 mg sodium,
  • 21 g carb.,
  • 6 g fiber,
  • 7 g sugar,
  • 11 g pro.
  • Percent Daily Values are based on a 2,000 calorie diet



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