BLUEBERRY SPINACH SALAD

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.