Asian Tofu Salad

Ingredients

• Canola oil

  1 tbsp or 14g

• Rice wine vinegar

  2 tbsp or 30g

• Honey

  1 tbsp or 21g

• Soy sauce

  Low sodium, Shoyu

  1 tbsp or 16g

• 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

  Iceberg (includes crisphead types), raw

  3 cup, chopped (1/2" pieces, loosely packe or 171g

• Carrots

  Raw

  2 medium or 122g

• Cucumber

  With peel, raw

  1 cucumber or 301g

Directions

1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger (minced), 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.
4. Enjoy!

Similar Foods

• Asian Tofu Salad
• Asian Salad
• Asian Chicken Salad
• Asian Noodle Salad
• Asian Quinoa Salad
• Asian Duck Salad