Fried Tofu and Spinach Salad

Cut tofu crosswise into eight 1/2-inch slices.

In a 2-quart rectangular baking dish arrange slices in a single layer.

Pour tamari sauce over tofu; turn slices to coat.

Let stand for 15 minutes.

Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.

Cover and blend or process until combined.

With blender or processor running, add the 1/3 cup oil in a thin steady stream.

Blend or process for 15 seconds more.

Drain tofu, discarding tamari sauce.

In a shallow dish combine cornmeal and sesame seeds.

Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.

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.

(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.

Pour the vinaigrette over spinach mixture; toss to coat.

Divide among 4 dinner plates.

Cut the tofu slices in half diagonally.

Arrange the tofu over spinach mixture.

If desired, sprinkle with additional sesame seeds.

Makes 4 servings.