Asian Tofu Salad

Photo by Gammagirl J.

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

PREP TIME

--

minutes

TOTAL TIME

--

minutes

SERVINGS

6

servings

Ingredients

  • (1 1/4 cups salad, 2 slices tofu,

  • and 1 tablespoon dressing each)

  • CARB. PER SERVING 18 g

  • 1/4

    cup reduced-sodium soy sauce

  • 1/4

    cup sweet chili sauce

  • 1

    tablespoon creamy peanut butter

  • 1

    clove garlic, minced

  • 1

    teaspoon grated fresh ginger

  • 1

    16- to 18-ounce package firm water-

  • packed tofu (fresh bean curd)

  • 1

    teaspoon 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

    tablespoons unsalted dry-

  • roasted peanuts

  • 2

    tablespoons snipped fresh cilantro

Directions

1. 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 tablespoons 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. 2. 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. 3. 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. PER SERVING: 179 cal., 7 g fat (1 g sat. fat), o mg chol., 515 mg sodium, 18 g carb., 3 g fiber, 11 g pro. Exchanges: 1.5 vegetable, 0.5 carb., 1 medium-fat meat, 0.5 fat. Carb choices: 1.

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