Pea, Carrot, and Tofu Salad

By devogirl

To get a beautiful brown sear on the tofu, drain the tofu slices between several layers of paper towels to absorb the extra moisture before cooking. Sear the slices in a hot skillet, and while they cook, move them only to turn them over.

Ingredients

• 1 (14-ounce) package water-packed firm tofu, drained
• 2 tablespoons sesame oil
• 1/2 cup light sesame ginger dressing
• 1 (16-ounce) package frozen petite green peas, thawed
• 1 cup matchstick-cut carrots
• 1 (8-ounce) can water chestnuts, drained
• 1/2 cup thinly sliced red onion
• 1/4 teaspoon freshly ground black pepper
• 1 medium head Bibb lettuce, torn
• 4 teaspoons roasted, unsalted sunflower seed kernels

Preparation

Step 1

1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.

2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.

3. Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture. Sprinkle evenly with sunflower seed kernels.