Asian Tofu Salad
Recipe from EatingWell

The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea.


Asian Tofu Salad

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Ingredients
  • 3  tablespoons
    canola oil
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  • 2  tablespoons
    rice vinegar
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  • 1  tablespoon
    honey
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  • 2  teaspoons
    reduced-sodium soy sauce
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  • 1  teaspoon
    toasted sesame oil
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  • 1  teaspoon
    minced fresh ginger
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  • 1/2  teaspoon
    salt
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  • 1  14-ounce package
    extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
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  • 8  cups
    mixed salad greens
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  • 2 
    medium carrots, peeled, halved lengthwise and sliced
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  • 1 
    large cucumber, chopped
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Directions
1.
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
2.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
3.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Tip:
MAKE AHEAD TIP: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.

Nutrition information
Calories 237, Total Fat 16 g, Saturated Fat 2 g, Monounsaturated Fat 8 g, Sodium 454 mg, Carbohydrate 16 g, Fiber 5 g, Protein 11 g, Potassium 749 mg. Daily Values: Vitamin A 180%, Vitamin C 38%, Calcium 29%. Exchanges: Vegetable 3,Medium-Fat Meat 1,Fat 2. Percent Daily Values are based on a 2,000 calorie diet
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