Tofu Salad

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Tofu Salad

 

2 one-pound containers reduced-fat, firm tofu (drained and pressed)

2 garlic cloves, minced

2 T. honey

1 T. soy oil

2 T. reduced-sodium soy sauce

cooking spray

12 cups cleaned, fresh mixed salad greens

3/4 cup chopped red bell peppers

11/2 cups broccoli florets

6 ounces blanched pea pods, cut in half

11/2 thinly sliced carrot coins

1/3 cup reduced-sodium soy sauce

1/4 cup water

2 T. lemon juice

2 T. sesame oil

 

Slice each drained tofu block into 1/2-inch thick

slices; cover with paper towel and press. Combine

garlic, honey, soy oil, and soy sauce. Spread half of

the marinade in the bottom of a glass baking dish and

top with the tofu slices. Spread the remaining

marinade over the tofu. Refrigerate, covered, for 20

minutes to 2 hours. Coat a large nonstick skillet with

cooking spray and place over medium-high heat until

hot. Remove tofu slices from marinade and add to

skillet. Cook for 2 to 3 minutes on each side or until

lightly brown; let cool. Cut each piece into wide

strips. Combine salad greens, red bell peppers,

broccoli, pea pods, and carrots; evenly divide among

six plates. Top with tofu. Combine soy sauce, water,

lemon juice, and sesame oil. Drizzle salad with

dressing. Serve immediately.

 

Serves 6.