Asian Tofu Salad

Total Calories Per Serving: 239

Confession time: I never liked tofu before I started this diet, and that’s because whenever I had it, it was always served chunked on top of other ingredients, with no thought ever given to sprucing it up a bit. Thanks to my research for this book, I’ve found lots of great ways to try tofu, and I really enjoy it now. Cooking the tofu in all of these rich, Asian-inspired flavors makes all the difference in this otherwise simple salad. There are plenty more tofu recipes included in the Vegetarian chapter for you to make and enjoy!

Makes 4 Servings

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

½ teaspoon salt

14 ounces extra-firm tofu, cubed

8 cups mixed salad greens

2 medium carrots, peeled, halved lengthwise and sliced

1 large cucumber, chopped

Directions

Step 1: Whisk the canola oil, vinegar, honey, soy sauce, sesame oil, ginger, and salt together in a bowl. Place 2 tablespoons of the dressing in a large nonstick skillet and heat over medium-high heat.

Step 2: When the skillet is hot, add cubes of tofu and cook 12-15 minutes, turning every 3 or so minutes.

Step 3: While the tofu is cooking, toss the greens, carrots, and cucumber with the remaining dressing. Plate on a serving platter and top with warm tofu. Serve immediately.

Nutritional Information

Calories 239

Calories from Fat 53

% Daily Value

Total Fat 5.9 g: 9%

Saturated Fat 0.6 g: 3%

Trans Fat

Cholesterol: 0%

Sodium 96mg: 4%

Total Carbohydrates 10.6 g: 4%

Dietary Fiber 2.6 g: 10%

Sugars 3.2 g

Protein 11.6 g

Vitamin A: 233%

Vitamin C: 57%

Calcium: 26%

Iron: 27%