reduced-sodium soy sauce
toasted sesame oil
minced fresh ginger
1 14-ounce package
extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
mixed salad greens
medium carrots, peeled, halved lengthwise and sliced
large cucumber, chopped
- Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
- Place tofu and 2 tablespoons 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 tablespoon of the dressing to the pan and stir to coat.
- Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.
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