Marinated Fried Tofu and Vegetable Salad with Mesclun

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Delicious and refreshing on a hot Summer night!

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I used this recipe to utilize ingredients I already had on hand. It turned out great and made a large batch that was even better the next day! The tofu was a little time intensive, though not difficult at all. I don't eat tofu that often and the method used here makes it quite flavorful with a slightly crispy exterior and a pleasantly chewy interior. I made a few minor changes: I doubled the marinade and dressing amounts which I felt was really necessary. To the marinade, I added a pinch EACH of corn starch and sugar to aid in browning and crisping the tofu, which I think was beneficial. Just before serving, I drizzled some more sesame oil over everything. You could use other veggies in place of the broccoli and peppers, but you would want something that could stand up to some marinating, as this provides much flavor. Some other options might be: edamame, bean sprouts, pea pods, carrots, radishes, cabbage to name a few that would work.