Cashew-Ginger Tofu Salad
This delicious gingery tofu dish is ready in 30 minutes
Best Health magazine, March/April 2013; Image: Maya Visnyei
| Servings |
| 4servings |
| Servings |
| 4servings |
Ingredients
- 8 cups mixed greens (e.g., iceberg and romaine lettuces; radicchio; arugula)
- 1 package extra-firm tofu
- 1/4 cup cornstarch
- 2 tsp vegetable oil
- 1 tbsp sodium-reduced soy sauce
- 1/4 cup roasted cashew pieces
- 1/3 English cucumber thinly sliced
- 2 tsp honey or maple syrup
- 1/4 cup rice vinegar
- 1 tbsp fresh ginger minced
- 1 small carrot grated
- 1/2 sweet yellow pepper thinly sliced
- 2 green onions thinly sliced
Servings: servings
Units:
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Ingredients
Servings: servings
Units:
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Instructions
- Drain tofu; pat dry. Cut into 8 wedges.
- To a food processor or blender, add cashews, vinegar, ginger, soy sauce, honey and half the sliced green onions; purée until smooth.
- Place cornstarch in a shallow bowl; dust each piece of tofu all over to coat. In a large nonstick skillet, heat oil over medium-high heat; fry tofu, turning once and brushing tops with some of the dressing, until tofu is crisp and golden, about 5 minutes.
- In a large bowl, toss mixed greens, cucumber, carrot and yellow pepper with remaining dressing (or have the dressing on the side, as pictured); divide among 4 plates. Top each with 2 pieces of tofu; sprinkle with remaining green onions, and garnish with extra cashews, if desired.
Recipe Notes
Per serving: 223 calories, 11 g protein, 10 g fat (1 g saturated fat), 23 g carbohydrates, 3 g fibre, 0 mg cholesterol, 219 mg sodium.
