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Asian Tofu Salad
1/17/2007 --
Ingredients
3 tablespoons grapeseed oil
2 tablespoons rice vinegar
1 tablespoon honey (agave nectar)
2 teaspoons reduced-sodium soy sauce
1 teaspoon toasted sesame oil
1 teaspoon minced fresh ginger
½ 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
Procedure
- Whisk grapeseed oil, vinegar, honey (agave nectar), soy sauce, sesame oil, ginger and salt in a bowl.
- Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2-3 minutes, until golden brown, 12-15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
- Toss greens, carrots, and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
Makes 4 servings.
Active Minutes: 25
Total: 25
Per Serving: 237 calories; 16g fat (2g sat, 8g mono); 0mg cholesterol; 16g carbohydrate;11g protein; 5g fiber; 454mg sodium.
Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv).
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only. Nothing in this email is intended to be a substitute for professional
medical advice.
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