Ginger & garlic tofu with spicy asian spinach salad
by Antonia ButziCategory
Salad / Lunch / Dinner
Servings
2
Prep Time
15 minutes
Cook Time
10 minutes
Calories
600
-
Ingredients
300g organic tofu
200g fresh organic spinach
The green part of 2 organic spring onions
1 tbsp sesame seeds
2 tbsp sesame seeds
2 fresh garlic cloves
3 tbsp soy sauce
2 tbsp sesame oil
2 tbsp rice vinegar
1 tbsp rice syrup
1 tbsp ginger, grated
1 tbsp cornstarch
Some warm water
2 tbsp tahini
1 tbsp rice syrup
3 tbsp soy sauce
2 tbsp rice vinegar
1 tbsp sesame oil
For the tofu marinade
For the spinach dressing
Directions
Wash the spinach and dry it with a salad spinner or on paper towels. Mix together all the ingredients for the dressing, until well combined and set aside.
Cut the tofu into bite sized pieces and chop the garlic cloves and spring onions. In a glass mix cornstarch and a bit of warm water and set aside. Mix all the other ingredients, but the tofu together in a bowl and stir until well combined. Feel free to add some sriracha sauce or fresh chili for some extra spiciness, set aside.
Bring a pan with some oil to high heat and add tofu, fry until crispy. Add the cornstarch mix and the marinade and bring to a boil until it thickens. Bring the pan from heat and place the tofu on your plate. In a bowl bring together spinach and the dressing.
Serve the tofu with your spinach salad, sprinkle with roasted sesame seeds and spring onions. Enjoy :)