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1
Cut tofu crosswise into eight 1/2-inch slices.
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2
In a 2-quart rectangular baking dish arrange slices in a single layer.
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3
Pour tamari sauce over tofu; turn slices to coat.
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4
Let stand for 15 minutes.
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5
Meanwhile, for vinaigrette, in a blender container or food processor bowl combine vinegar, ginger, sugar, mustard, and salt.
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6
Cover and blend or process until combined.
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7
With blender or processor running, add the 1/3 cup oil in a thin steady stream.
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8
Blend or process for 15 seconds more.
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9
Drain tofu, discarding tamari sauce.
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10
In a shallow dish combine cornmeal and sesame seeds.
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11
Carefully dip tofu slices in cornmeal mixture to lightly coat both sides.
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12
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.
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13
(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.
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14
Pour the vinaigrette over spinach mixture; toss to coat.
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15
Divide among 4 dinner plates.
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16
Cut the tofu slices in half diagonally.
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17
Arrange the tofu over spinach mixture.
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18
If desired, sprinkle with additional sesame seeds.
