“Recipe from Sunset. Tip: Freeze sealed package of firm tofu for at least one day. Defrost then remove from packaging. Place tofu on saucer then gently press out excess water (using a plastic lid, saucer or other flat surface about the same size…could even use the bottom of the plastic packaging the tofu came in). This makes the consistency even firmer. Proceed with recipe directions.”
14 ouncesfirm tofu, cut into 1/2-in . slices (see tip in description)
1⁄4 cup plus 1 1/2 tbsp. grapeseed oil or 1⁄4 cupcanola oil or 1⁄4 cupvegetable oil, divided
1⁄4 cup dry japanese rice seasoning (Japanese rice seasoning blend is labeled — furikake) or 1⁄4 cup untoasted black and white sesame seeds (Japanese rice seasoning blend is labeled — furikake)
1⁄2 tart green apple, such as Granny Smith
8 -10 radishes
1 1⁄2 teaspoons sriracha asian chili-garlic sauce
1 1⁄2 tablespoons unseasoned rice vinegar
1 1⁄2 quarts loosely packed Baby Spinach
1⁄2 teaspoonkosher salt (not table salt)
Lay tofu between paper towels to dry. Heat 1/4 cup oil in a large frying pan over medium-high heat until shimmering.
Spread cornstarch on a rimmed baking sheet and furikake on another. Stack tofu and cut into 1/2-in. cubes. Lightly toss tofu in cornstarch, then quickly but thoroughly roll and press in furikake. Fry in 2 batches until well-browned and crunchy, about 20 minutes total; drain on paper towels.
Slice celery, dice apple, and cut radishes into thin wedges. In a big salad bowl, whisk remaining 1 1/2 tablespoons oil with chili garlic sauce and vinegar. Add celery, apple, radishes, spinach, salt and tofu and toss to coat.