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.
reduced-sodium soy sauce
toasted sesame oil
minced fresh ginger
extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
mixed salad greens
medium carrots, peeled, halved lengthwise and sliced
large cucumber, chopped
Whisk canola oil, vinegar, honey, soy sauce, sesame oil
, ginger and salt in a bowl.
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.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu
MAKE AHEAD TIP: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
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