HEALTHY RECIPIES

Asian Tofu Salad

4 servings

Active Time: 25 minutes

Total Time: 25 minutes

 

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

1/2 teaspoon salt

1 14-ounce package extra-firm, water-packed 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

PREPARATION

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger 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.

TIPS & NOTES

Make Ahead Tip: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.

NUTRITION

Per serving: 236 calories; 16 g fat ( 2 g sat , 8 g mono ); 0 mg cholesterol; 16 g carbohydrates; 4 g added sugars; 11 g protein; 5 g fiber; 454 mg sodium; 749 mg potassium.

Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv).

Carbohydrate Servings: 1 1/2

Exchanges: 3 vegetable, 1 medium-fat meat, 2 fat , 1 1/2 Carbohydrate Servings