Ingredients

Instructions

  1. Cut tofu crosswise into eight 1/2-inch slices.
  2. In a 2-quart rectangular baking dish arrange slices in a single layer.
  3. Pour tamari sauce over tofu; turn slices to coat.
  4. Let stand for 15 minutes.
  5. Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
  6. Cover and blend or process until combined.
  7. With blender or processor running, add the 1/3 cup oil in a thin steady stream.
  8. Blend or process for 15 seconds more.
  9. Drain tofu, discarding tamari sauce.
  10. In a shallow dish combine cornmeal and sesame seeds.
  11. Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
  12. 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.
  13. (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.
  14. Pour the vinaigrette over spinach mixture; toss to coat.
  15. Divide among 4 dinner plates.
  16. Cut the tofu slices in half diagonally.
  17. Arrange the tofu over spinach mixture.
  18. If desired, sprinkle with additional sesame seeds.
  19. Makes 4 servings.