TOFU SALAD

Tofu Salad image

Provided by SailorBoy

Time 30m

Yield 4 serving(s)

Number Of Ingredients 12

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 1/4 teaspoons crushed red pepper flakes
1/2 teaspoon salt
14 ounces extra firm 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

Steps:

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger, crushed red pepper 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 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.
Toss greens, carrots and cucumber with the remaining dressing.
Serve immediately, topped with the warm tofu.