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Foodgeek: |
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Rating: |
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Servings: |
4 servings |
Prep. Time: |
:25 |
Total Time: |
:25 |
Ingredients: |
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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
1 pkg. (14 oz.) package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
8 cups mixed salad greens
2 md. carrots, peeled, halved lengthwise and sliced
1 lg. cucumber, chopped
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Directions:
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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.
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Comments from guest25
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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.
To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.
Per Serving: 237 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber; 454 mg sodium.
Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv).
Healthy Weight
Lower Carbs
High Fiber
Reprinted from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less by Jim Romanoff and the Editors of EatingWell Magazine. Copyright © 2006 by Eating Well, Inc. Published by The Countryman Press; January 2006; $24.95US/$35.00CAN; 0-88150-687-7. Other books in the series include The Essential EatingWell Cookbook and The EatingWell Diabetes Cookbook.
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