Categories: Salad- Salad Dressings- Slaw
Ingredients
- 1/4 cup reduced-sodium soy sauce
- 1/4 cup sweet chili sauce
- 1 Tbsp. creamy peanut butter
- 1 clove garlic, minced
- 1 tsp. grated fresh ginger
- 1 16 to 18 oz. pkg. firm water packed tofu (fresh bean curd)
- 1 tsp. toasted sesame oil
- 4 cups shredded romaine lettuce
- 1 1/2 cups chopped, peeled jicama
- 1 medium red sweet pepper, seeded and thinly sliced
- 1 cup coarsely shredded carrot
- 2 Tbsp. unsalted dry-roast peanuts
- 2 Tbsp. snipped fresh cilantro
Directions
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In a small bowl, whisk together soy sauce, chili sauce, peanut butter, garlic, and ginger. Pat tofu dry with paper towels. Cut tofu crosswise into 12 slices. Place slices in a 2-quart rectangular baking dish. Drizzle tofu with 3 Tbsp. of the soy sauce mixture, turning to coat tofu. Let marinate 30 minutes, turning tofu occasionally. Set aside the remaining soy sauce mixture for dressing.
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In a very large nonstick skillet, heat sesame oil over medium-high heat. Remove tofu from the marinade. Add remaining marinade to the skillet. Add tofu slices to the hot skillet. Cook 5 to 6 minutes or until lightly browned, turning once halfway through cooking.
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In a large bowl, combine lettuce, jicama, sweet pepper, and carrot. Divide among six salad plates. Top with tofu, peanuts and cilantro. Serve with reserved dressing mixture.