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Asian Tofu Salad
- Prep Time -
- Cook Time -
- Serves 4
Recipe Provided By: EatingWell.com
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1. 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
Nutrition Info
Per Serving
- Calories: 297 kcal
- Carbohydrates: 15 g
- Dietary Fiber: 5 g
- Fat: 20 g
- Protein: 17 g
- Sugars: 7 g
About: Nutrition Info 
Powered by: ESHA Nutrient Database
2. Cooking Directions
- Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
- 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.
- Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
Yield: 4 servings
3. Still Hungry?
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.
Notes:
To make ahead
The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
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