Asian Tofu Salad Recipe

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

Preparation

• Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
• Tofu in a large nonstick skillet, place 2 tablespoons of dressing. Cook over medium high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from heat, add 1 tablespoon of dressing to the pan and stir to coat.
• Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with warm tofu.
• Tips and comments
• Make ahead tip: (Step 1) to keep, will be dressing in the refrigerator for 2 days to cover. Whisk just before using.
• Nutrition
• Per serving: 237 calories, 16 grams fat (2 g sat, 8 g mono); 0 mg cholesterol, 16 grams carbohydrates, 4 grams added sugar, 11 grams protein, 5 grams fiber, 454 mg sodium, 749 mg potassium.
• Nutrition bonus: Vitamin (180% daily value), A, Folate (41% DV), Vitamin (38% DV) C, calcium (29% DV).
• Carbohydrate Servings: 1 1 / 2