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Asian Tofu Salad

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By Jim Romanoff

Posted July 23rd, 2007

This article is reprinted with permission from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less, by Jim Romanoff, (2006, Countryman)

The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less

Servings:	4
Author Notes:	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. Active Minutes: 25 Total: 25 minutes To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
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 package (14-ounce) 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
Instructions:	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. 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).