Ingredients for Asian Tofu Salad
- 3 tablespoons canola oil
- 2 tablespoons rice vinegar
- 1 tablespoon honey
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon toasted sesame oil
- 1 tablespoon grated fresh ginger
- 1/2 teaspoon salt
- 1 block (14 oz) extra firm tofu
- 5 oz mixed salad greens
- 1/2 cup shredded carrots
- 1/2 cup thinly sliced cucumber
- Sesame seeds (optional)
- Crunchy breadsticks
- Iced jasmine tea
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How to Make Asian Tofu Salad
- Whisk together 2 tablespoons canola oil, 2 tablespoons rice vinegar, 1 tablespoon honey, 1 tablespoon soy sauce, 1 teaspoon sesame oil, 1 tablespoon grated fresh ginger, and 1/2 teaspoon salt in a bowl. Set aside.
- Press 1 block (14 oz) firm or extra-firm tofu to remove excess water. Cut into 1-inch cubes.
- Heat 1 tablespoon canola oil in a large nonstick skillet over medium-high heat. Add tofu and 2 tablespoons of the dressing. Cook, turning every 2-3 minutes, until golden brown and crispy, about 12-15 minutes.
- Remove tofu from skillet. Add 1 tablespoon of the remaining dressing to the skillet and stir to coat.
- In a large bowl, toss together 5 oz baby spinach, 1/2 cup shredded carrots, and 1/2 cup thinly sliced cucumber with the remaining dressing.
- Add the warm tofu to the salad and toss gently to combine.
- Serve immediately, garnished with sesame seeds (optional) and alongside crunchy breadsticks and iced jasmine tea.
Nutrition Information (Approximate per serving)
Sodium
17 g
Sugar
30g
Fat
9g
Carbs
3g
