For this salad I used tofu with a neutral taste. It should be slightly drained of excess liquid before frying. The best advice could be to use a non-stick pot or a non-stick frying pan for preparation of this salad, but it’s not a requirement. The tofu I used was already slightly seasoned with salt, therefore there was no need for the additional seasoning before frying (you should ofcourse season your tofu if you find it necessary).
It absorbed the whole specific aroma of toasted sesame oil while being fried on a non-stick pan. Cutting cherry tomatoes can be done while tofu is frying. After the tofu was finished I put half of the amount of spinach and tomatoes into a salad bowl, then I made the dressing. Salad tastes perfect if you drizzle it on top with a bit of toasted sesame oil.
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