Warm Spinach Salad with Tofu Croutons

Makes: 4 servings

Time: About 45 minutes

M V

Tofu croutons have a crisp appeal all their own, and this slightly sweet soy-based dressing is rich and satisfying.

• 1 pound fresh spinach leaves, trimmed and rinsed
• ¼ cup good-quality vegetable oil
• 1 tablespoon minced fresh ginger
• 1 tablespoon minced garlic
• ½ cup sliced scallions
• 1 tablespoon sugar
• 2 tablespoons rice vinegar
• 1 tablespoon soy sauce
• 2 teaspoons sesame oil
• Red chile flakes
• Pepper
• About 1½ cups Tofu Croutons (page 497)
• Salt, if needed

1. Put the spinach in a bowl large enough to comfortably toss the salad.
2. Put the vegetable oil in a skillet over medium-high heat. When it’s hot, add the ginger and garlic and cook, stirring constantly, until just soft, about a minute. Add the scallions and cook for another minute, until softened. Stir in the sugar, vinegar, and 2 tablespoons water. When the mixture begins to bubble, turn the heat down to medium-low and cook, stirring occasionally, until it becomes a little syrupy, 2 to 3 minutes.
3. Stir in the soy sauce and sesame oil. Season with red chile flakes and pepper to taste. (You can make the dressing to this point up to an hour or so in advance. Remove it from the heat until you’re almost ready to serve, then gently rewarm it.) While the dressing is still warm, pour it over the spinach and toss immediately until well coated. Add the croutons and toss again. Taste and adjust the seasoning, adding a little salt if necessary. Serve right away.