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serve 2

INGREDIENTS

MARINATED TOFU:

1 block (350g) firm or extra-firm tofu, pressed and cut into small squares

2 tbsp (30ml) low-sodium soy sauce

2 tbsp (30ml) water

3 cloves garlic, minced

2 tsp (10ml) sriracha (more or less to your preference)

1 tsp (5ml) sesame oil

(Optional, for sautéing) 1 tbsp (15ml) canola oil (or other neutral-tasting vegetable oil)

CREAMY TOASTED SESAME & SOY DRESSING:

3–4 tbsp (45-60ml) low-sodium soy sauce

1/4 cup (60ml) raw cashews

1/4 cup (60ml) water

3 tbsp (45ml) toasted sesame seeds, divided

2 tbsp (30ml) canola oil

2 tsp (10ml) sugar

2 tsp (10ml) rice wine vinegar

SPINACH, AVOCADO, AND MARINATED TOFU SALAD:

8 large handfuls of baby spinach

1 carrot, grated

1/2 cucumber, halved and sliced

1/2 red bell pepper, sliced

1 ripe avocado, sliced

2 stalks green onion, sliced thinly

2 tbsp (30ml) toasted sesame seeds

INSTRUCTIONS

TOASTING SESAME SEEDS:

Heat skillet over medium heat. Add sesame seeds and cook, stirring often until golden-brown and fragrant. Do not leave unattended.

MARINATED TOFU:

For optimal flavour, press tofu to draw out excess moisture. Check out our tutorial on draining and pressing tofu for a quick and easy method.

Combine marinade ingredients. Add cubed tofu. Stir to coat. Marinate for 1 hour (stirring halfway through). If you’re in a hurry, you can skip this step.

Baking Instructions: (Uses less oil, slower method) Preheat oven to 425°F (220°C). Line a baking sheet with parchment paper. Spread tofu out in a single layer with no pieces touching. Top with remaining marinade. Bake for 20 minutes (or until tofu is crisp on the outside and tender inside.)

Skillet Instructions: (Uses more oil, faster method) Heat 1 tbsp canola oil over medium-high heat. Add marinated tofu cubes (reserving excess marinade) and cook, turning tofu as needed, until all sides are golden-brown and crisp on all sides. Stir in remaining marinade and cook until marinade cooks down and coats the tofu.

Chill tofu.

CREAMY TOASTED SESAME & SOY DRESSING:

Set aside half of the sesame seeds. Combine remaining ingredients in a blender. Blend on high until smooth and creamy. Taste and adjust seasoning. Add remaining sesame seeds and stir. Chill in refrigerator.

ASSEMBLING SALAD:

In a large bowl, add 2 handfuls of spinach. Top with grated carrot, sliced cucumber, red bell pepper, avocado, and green onion. Add ¼ of the chilled marinated tofu. Drizzle with dressing and sprinkle with extra.