Description[edit | edit source]

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.

Ingredients[edit | edit source]

Directions[edit | edit source]

  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.
  3. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
  4. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
  5. Toss greens, carrots and cucumber with the remaining dressing.
  6. Serve immediately, topped with the warm tofu.

Notes[edit | edit source]

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

Nutritional information[edit | edit source]

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).
  • Carbohydrate servings: 1½
  • Exchanges: 3 vegetable | 1 medium-fat meat | 2 fat
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