Categories: Salad- Salad Dressings- Slaw
Ingredients
- 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 14 oz. pkg. 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
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Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
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Place tofu and 2 Tbsp. 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 Tbsp. of the dressing to the pan and stir to coat.
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Toss greens, carrots and cucumber with the remaining dressing. Sere immediately, topping with the warm tofu.