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.
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
Directions
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.
Nutrition Information
Per serving
Calories: 237
Carbohydrates: 16g
Fat: 16g
Saturated Fat: 2g
Monounsaturated Fat: 8g
Protein: 11g
Cholesterol: 0mg
Dietary Fiber: 5g
Potassium: 749mg
Sodium: 454mg
Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv).
SERVES: 4
PREP TIME: 25 minutes
TOTAL TIME: 25 minutes
LEVEL: Easy
MEETS THESE GUIDELINES:
Low Calorie
Low Carb
High Fiber
Low Sat Fat
Low Sodium
High Potassium
High Calcium
Heart Healthy
Diabetes Appropriate
Healthy Weight
MAKE AHEAD TIP:
The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
 Send This Recipe to a Friend
 Print this Recipe
 Search for More Recipes
Scaling Disclaimer: EatingWell recipes are tested extensively in the EatingWell Test Kitchen. Eating Well cannot guarantee a recipe that has been scaled to make a different number of servings from the original. Also note that scaling only applies to the ingredient measurements: no adjustment is made to the recipe instructions, so pan sizes and cooking times and ingredient amounts referred to in the text of the recipe only apply to the original number of servings.