20 mL (4 tsp) vegetable oil
1 garlic clove, chopped
60 mL (1/4 cup) tamari sauce
30 mL (2 tbsp) fresh ginger, chopped
1 block (225 g) firm tofu, sliced in rectangles
2-3 green onions, minced
Variety of salads:
1 container Fontaine Santé Pearl Couscous Salad
1 container Fontaine Santé Wild Rice Salad
1 container Fontaine Santé Penne & Feta Salad
1 container Fontaine Santé Quinoa & Edamame Taboulé Salad
In a bowl, combine half the vegetable oil, garlic, tamari sauce and ginger. Add tofu and stir gently to coat well. Chill at least 2 hours until well marinated.
In a skillet, heat remaining olive oil. Pan fry drained tofu pieces.
Spoon various Fontaine Santé salads into several glass verrines. Top each with warm tofu. Garnish with green onions and serve.