Asian Tofu Salad

Asian Tofu Salad Recipe 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.


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

Yield: 4 servings

Active Time: 25 minutes

Total Time: 25 minutes

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 Per serving:

236 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 16 g carbohydrates; 4 g added sugars; 11 g protein; 5 g fiber; 454 mg sodium; 749 mg potassium.

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

1 1/2 Carbohydrate Serving

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

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