Asian Tofu Salad



  • 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


  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.


4 servings


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  • Nutrition Tip

    April is National Soy Foods Month. Celebrate this month by trying to add more soy foods like tofu into your meals.

    Tofu is made from soybeans and makes a great substitute for meat. Some tofu is fortified with calcium and vitamin D, which keep your bones healthy. Another health benefit of tofu is from the isoflavones in it that may protect against certain types of cancer.

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