Quick salad for dinner tonight. Tempted to have corn on the cob for the millionth time this week I consulted my one and only cookbook (Cooking Light, Fresh Food Fast) for some inspiration. I came across a salad very similar to this and decided on that! I’ve made this before but sometimes you just need a little reminder from a trusty cookbook.
Baby spinach, cucumber, peas, carrots, and walnuts topped with fried tofu with scallions and sesame seeds.
To get your tofu to brown like mine make sure to pat the tofu and press out as much water as you can (without squishing it). I used a little vegetable oil to help with the crisping and sesame oil for flavor. After the tofu was browned on both sides i tossed in the scallions and sesame seeds. Topped with Whole Foods Ginger salad dressing. I added srirachi to mine (duh!)