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.
Yield: 4 servings
Active Time: 25 minutes
Total Time: 25 minutes
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.
3. 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.
4. Serve immediately, topped with the warm tofu.
To make ahead, the dressing (Step 1) will keep, covered, in the refrigerator for up to two days. Whisk just before using.
16 g fat (2 g sat, 8 g mono)
0 mg cholesterol
16 g carbohydrate
4 g added sugars
11 g protein
5 g fiber
454 mg sodium
749 mg potassium
Vitamin A: 180% Daily value(DV)
Folate: 41% DV
Vitamin C: 38% DV
Calcium: 29% DV
Exchanges: 3 vegetable, 1 medium-fat meat, 2 fat, 1 1/2 carbohydrate servings
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