Warm Soy Tofu and Veggie Salad -

Warm Soy Tofu and Veggie Salad

(3 Tbsp.) canola oil
(2 Tbsp.) rice vinegar
(1 Tbsp.) honey
(2 tsp.) reduced-sodium soy sauce
(1 tsp.) toasted sesame oil
(1 tsp.) minced fresh ginger
(1/2 tsp.) salt
(14 oz. package) extra-firm, water-packed tofu, rinsed, patted dry and cut into 1 in. cubes
(8 cups) mixed salad greens
(2 medium) carrots, peeled, halved lengthwise and sliced
(1 large) cucumber, chopped

Salad

Firm tofu cubes cooked in Asian flavors and served over a salad of mixed greens, carrots and cucumber.

About 10 minutes

About 15 minutes

1Place a large nonstick skillet over medium-high heat.
2In a large bowl, whisk together canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt. Place 2 Tbsp. in skillet with tofu. Cook 12-15 minutes, turning several times.

3Take off the heat, then add 1 Tbsp. dressing and stir. Add greens, carrots and cucumber to bowl with the rest of the dressing, toss to coat. Top with warm tofu and serve.

Serving Size: 1/4 of salad

Amount Per Serving:

Recipe Category: Salad

Recipe Subcategory: Green Salads with No Meat

Recipe Ethnicity: Asian

Dietetic Info:

Vegetarian/Allergen Info: Contains Other Animal Ingredients

NOTE: Glycemic Index Scale: Low=0-55, Medium=56-69, High=70 or greater.