Asian Tofu Salad

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The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea.

Asian Tofu Salad
Nutritionist Tested & Approved

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

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

If preparing ahead of time: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.


Nutritional Facts

Servings
4
Calories
236
Added Sugars
4g
Carbohydrates
16g
Cholesterol
0mg
Dietary Fiber
5g
Fat
16g
Monounsaturated Fat
8g
Potassium
749mg
Protein
11g
Saturated Fat
2g
Sodium
454mg
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

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asian salad EatingWell Meal Plan tofu

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