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Asian Tofu Salad

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Description Edit

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

Directions Edit

  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

  • 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

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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