Winter Salad with Clementine Ginger Dressing

Make the dressing.

Prepare the ingredients.

In a skillet, place the butter and cook a side the zucchini and, other, the onions, 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. Mix in a bowl with the cornstarch.

In a other 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 in tournant the pieces, or until the tofu is well grilled. Turn off the heat. Set aside.

Add the sauce to the tofu. Coat well and set aside.

Assemble the bowls.

Dricezle dressing and serve.