Winter Salad with Clementine Ginger Dressing

Prepare the dressing.

Prepare the ingredients.

In a skillet, melt the butter and cook the zucchini on one side and the onions on the other over medium-high heat for about 8 minutes. Flip halfway through cooking. Set aside.

For the tofu:

Cut the tofu block into medium-sized cubes. Toss in a bowl with the cornstarch.

In a separate bowl, mix the remaining ingredients. Set aside.

Heat oil in a non-stick skillet and add the tofu cubes. Cook over medium heat for 8–12 minutes, turning the pieces, or until the tofu is well browned. Remove from heat. Set aside.

Add the liquid mixture to the tofu. Coat well and set aside.

Assemble the bowls.

Drizzle with dressing and serve.