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
Instructions
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 coa
Toss greens, carrots and cucumber with the remaining
dressing. Serve immediately, topped with the warm
tofu.
Originally Submitted
5/2/2011
0 Out of 5 from
0 reviews
You can add this Asian Tofu Salad recipe to your own private DesktopCookbook.
