Asian Tofu Salad

Ingredients

• Canola oil

  1 tbsp or 14g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Soy sauce

  Made from soy (tamari)

  1 tbsp or 18g

• Sesame oil

  Salad or cooking

  1 tbsp or 14g

• Ginger root

  Raw

  1 tbsp or 6g

• Salt

  Table

  1 tsp or 6g

• Tofu

  Firm, prepared with calcium sulfate and magnesium chloride (nigari)

  14 oz or 397g

• Lettuce

  Romaine or cos, raw

  3 cup shredded or 141g

• Carrots

  Raw

  2 medium or 122g

• Cucumber

  With peel, raw

  1 cucumber or 301g

Directions

1. Whisk together the canola oil, rice wine vinegar, honey, soy sauce, sesame oil, minced ginger, and salt in a bowl.
2. Place the tofu and one-third of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, about 12 to 15 minutes.
3. Remove the tofu from the heat, add one-fourth of the remaining dressing to the pan, and stir to coat.
4. Toss the lettuce, chopped carrots, and chopped cucumber with the remaining dressing.
5. Serve immediately, topped with the warm tofu.