Warm Tofu Salad
Tofu is notorious for having very little flavor or smell on its own, but it's spongy properties means that it soaks up all the delicious flavors of the other ingredients in this dish, including toasted sesame oil and fresh ginger. Show diners your soft side.
Ingredients
- 3 tablespoon(s) canola oil
- 2 tablespoon(s) rice vinegar
- 1 tablespoon(s) honey
- 2 teaspoon(s) reduced-sodium soy sauce
- 1 teaspoon(s) toasted sesame oil
- 1 teaspoon(s) minced fresh ginger
- 1/2 teaspoon(s) salt
- 14 ounce(s) extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
- 8 cup(s) mixed salad greens
- 2 medium carrots, peeled, halved lengthwise and sliced
- 1 large cucumber, chopped
Instructions
- Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl and place tofu and 2 tbsp 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 tbsp 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.
- Ready in 25 min.
Nutrition
Calories: 1063.02kcalCarbohydrates: 88.01gProtein: 61.13gFat: 68.01gSaturated Fat: 3.68gSodium: 1975.36mgFiber: 18.72gSugar: 54.3g
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