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.