RECIPE OVERVIEW
INGREDIENTS
3 tablespoon canola oil
2 tablespoon 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 p 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
COOKING DIRECTIONS
Step 1
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Step 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.
Step 3
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
MAKE AHEAD TIP
The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
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