Carrot, Fennel & Bok Choi Salad
1 Red Dog bok choi
1 bulb Red Dog fennel, sliced
2 Red Dog carrots
1/2 + 1/4 tsp salt, divided
1 block (350 g) extra-firm tofu, cut into 3/4-in. cubes
1/4 cup canola oil
1/3 cup cornstarch
3 Tbsp unseasoned rice vinegar
2 Tbsp canola oil
2 Tbsp toasted sesame oil
2 Tbsp low-sodium soy sauce
2 Tbsp fresh grated ginger
1/4 tsp sriracha
1 Tbsp toasted sesame seeds
Cut bok choi on the bias into long strips and set aside.
Trim stalks from fennel. Cut into quarters, and use a mandolin or a sharp knife to slice very thinly (remove the core afterward).
Peel carrots, and then use peeler to make long carrot ribbons. Combine fennel and carrots in a serving bowl. Sprinkle with 1/2 tsp. salt and toss. Let stand 10 min to soften slightly.
In the meantime, place tofu cubes on a paper-towel-lined plate (pat them dry with more paper towels). Heat oil in a large frying pan over medium-high. Toss tofu in cornstarch to coat, and fry for 5 min, turning occasionally, or until crisp. Use a slotted spoon to remove tofu to a paper-towel-lined plate and season with remaining 1/4 tsp. salt.
Combine rice vinegar, canola oil, sesame oil, soy sauce, grated ginger, and sriracha in a bowl. Pour over vegetable mixture, add the bok choi, and toss to combine. Sprinkle with sesame seeds and serve with fried tofu.