Asian Tofu Salad

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.

Servings: 4 servings

Prep: 25 mins

Total: 25 mins

Rated : Not yet rated

Rate and Comment

Ingredients

3 tablespoons canola oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons reduced-sodium soy sauce

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, peeled, halved lengthwise and sliced

1 large cucumber, chopped

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 Facts

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

More Great Recipe Ideas from EatingWell