Tasty Tofu Tempura Salad With Strawberries and Asian Peaches

• 4 ounces extra fine tofu (drained, cut into 1/2 inch cubes)
• 4 ounces soy sauce (preferably citrus soy sauce called Yuzu, check the Asian foods aisle)
• 2 ounces cornstarch (seasoned with a pinch of Cayenne Pepper and Salt)
• 1 cup oil (for frying)
• 2 ounces reduced white balsamic vinegar
• 6 ounces spinach (Arugala or Spring Mix is good too)
• 3 ounces strawberries
• 2 ounces Asian pears (check the Asian aisle at your local supermarket)
• 1 ounce fennel bulb (shaved or cut into small dice)
• 1 tablespoon pumpkin seeds (toasted Mexican pumpkin seeds)

1. Toss the tempura cubes into the seasoned cornstarch.
2. Fry in a shallow pan until light golden.
3. This will not take long.
4. Remove with slotted spoon and drain on paper towels.
5. Drizzle a mixing bowl with the white balsamic reduction.
6. (You'll get more even mixing without over doing it).
7. Add remaining ingredients except for the pepitos.
8. Toss in the tofu.
9. Separate salad between four plates.
10. Garnish each plate with the pepitos.

soy sauce, cornstarch, oil, white balsamic vinegar, arugala, strawberries, asian pears, fennel bulb, pumpkin seeds

Taken from www.food.com/recipe/tasty-tofu-tempura-salad-with-strawberries-and-asian-peaches-437585 (may not work)