- 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
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
Tofu in a large nonstick skillet, place 2 tablespoons of dressing. Cook over medium high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from heat, add 1 tablespoon of dressing to the pan and stir to coat.
Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with warm tofu.
Tips and comments
Make ahead tip: (Step 1) to keep, will be dressing in the refrigerator for 2 days to cover. Whisk just before using.
Nutrition
Per serving: 237 calories, 16 grams fat (2 g sat, 8 g mono); 0 mg cholesterol, 16 grams carbohydrates, 4 grams added sugar, 11 grams protein, 5 grams fiber, 454 mg sodium, 749 mg potassium.
Nutrition bonus: Vitamin (180% daily value), A, Folate (41% DV), Vitamin (38% DV) C, calcium (29% DV).
Carbohydrate Servings: 1 1 / 2
Three vegetable, 1 medium fat meat, 2 fat, 1 1 / 2 Carbohydrate Servings: Exchanges
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