Asian Tofu Salad

3.9 (53)
Asian Tofu Salad

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
Total Time: 25

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

Preparation

  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.

Tips & Notes

  • Make Ahead Tip: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.

Nutrition

Nutrition Per Serving

calories 236
fat 16 g (2 g sat, 8 g mono)
cholesterol 0 mg
carbohydrates 16 g
protein 11 g
fiber 5 g
sodium 454 mg
potassium 749 mg

Nutrition Bonus Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv).

Carbohydrate Serving 1 1/2

Exchanges 3 vegetable, 1 medium-fat meat, 2 fat , 1 1/2 Carbohydrate Servings

From EatingWell August/September 2005, The EatingWell Healthy in a Hurry Cookbook (2006)