Asian Tofu Salad

@@@@@ Asian Tofu Salad - 5 pts 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. 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.

Makes 4 servings ACTIVE TIME: 25 minutes TOTAL TIME: 25 minutes EASE OF PREPARATION: Easy

NUTRITION INFORMATION: Per serving: 237 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber; 454 mg sodium. Nutrition bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv). 1 1/2 Carbohydrate Servings Exchanges: 3 vegetable, 1 medium-fat meat, 2 fat

MAKE AHEAD TIP: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.

Source: Eating Well Diabetes Cookbook Formatted by Chupa Babi in MC: 06.26.07

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.

ChupaNote: tossed in a julienned red bell pepper and a thinly sliced red onion as well as a handful of sugar snap beans. Doubled all of the ingredients of the dressing and we used most of it over rice!!!!

Contributed by:

 * Healthy Recipes For Diabetic Friends Y-Group