Asian Tofu Salad

This is not only a healthy salad packed with protein and vitamins, but an easy lunch or dinner choice. The dressing prepared is homemade, easy to make, and packed with natural ingredients. Enjoy the flavor and benefit of fresh ginger. It helps with any stomach aches and promotes overall well being.

I chose to toss in a handful of slivered almonds, mandaran oranges, and red peppers for an additional boost. This recipe was originally found on LifeScript, a web based site for healthy living.

Serves 4

Ingredients
· 2 tablespoons canola oil or olive 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
· 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
· 8 cups mixed salad greens
· 2 medium carrots, peeled, halved lengthwise and sliced
· 1 large cucumber, chopped
· 1 red pepper, chopped
· 1/2 cup slivered almonds, optional
· 1/2 cup canned mandarin oranges, optional

Directions
1. Whisk canola or olive oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.
2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
3. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
4. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
5. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.