Ingredients:

• 3 tablespoons canola oil
• 2 tablespoons rice vinegar
• 1 tablespoon honey
• 2 teaspoons reduced-sodium soy sauce
• 1 teaspoon toasted sesame oil
• 1 teaspoon minced fresh ginger
• 1/2 teaspoon salt
• 1 14-ounce package extra-firm, water-packed tofu
• 8 cups mixed salad greens
• 2 medium carrots, peeled, halved lengthwise and sliced
• 1 large cucumber, chopped

Directions:

1. Whisk together canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
2. Rinse and pat dry the tofu. Cut into one-inch cubes. 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.
3. 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.

Yield:

4 servings