Asian Tofu Salad

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Asian Tofu Salad

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

 

 

 

 

 

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.

 

NUTRITION INFORMATION: Per serving: 237 calories; 16 g fat (2 g sat, 8

g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber;

454 mg sodium. Nutrition bonus: Vitamin A (180% daily value), Folate

(41% dv), Vitamin C (38% dv), Calcium (29% dv). 1 1/2 Carbohydrate

Servings

 

MAKE AHEAD TIP: To make ahead: The dressing (Step 1) will keep,

covered, in the refrigerator for up to 2 days. Whisk just before using.

 

 

Source: EatingWell Diet

Formatted by Chupa Babi in MC: 03.01.07

 

Yield: 4 servings

Active Time: 25 minutes

Total Time: 25 minutes

Ease of preparation: Easy

 

 

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.

 

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