Ingredients:

  • 6 oz tofu or chicken  
  • 4 cups fresh spinach
  • ¾ cup blueberries
  • 1 peach, cubed
  • ½ cup Italian dressing
  • 2 Tbs sesame oil
  • ½ Tbs cornstarch
  • Salt and pepper to taste

Directions:

Drain the tofu on a plate lined with several layers of paper towel for about 30 minutes. Chop it into 1-inch cubes and place in a large bowl. Cover with ½ of the salad dressing and let stand for 10 minutes before draining well. In a separate clean bowl, toss the marinated tofu gently with the cornstarch and salt. Cook the tofu in sesame oil on high heat and stir around for 5 minutes or so. Combine with spinach, blueberries, peach, and remaining dressing.

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