Wednesday, July 27, 2011

How to cook Asian Tofu Salad, salad recipes
How to cook Asian Tofu Salad, salad recipes.

The slices of protein-rich tofu that top this salad are seasoned in a marinade of chili sauce and peanut butter. It is then sauteed in sesame oil for bold, rich flavor.

Prep Time: 20 mins
Total Time: 55 mins
Servings: 6 servings (1-1/4 cups salad with 2 slices tofu per serving)

  • 1/4 cup reduced-sodium soy sauce
  • 1/4 cup sweet chili sauce
  • 1 tablespoon creamy peanut butter
  • 1 clove garlic, minced
  • 1 teaspoon grated fresh ginger
  • 1 16- to 18-ounce package firm water-packed tofu (fresh bean curd)
  • 1 teaspoon toasted sesame oil
  • 4 cups shredded romaine lettuce
  • 1-1/2 cups chopped, peeled jicama
  • 1 medium red sweet pepper, seeded and thinly sliced
  • 1 cup coarsely shredded carrot
  • 2 tablespoons unsalted dry roasted peanuts
  • 2 tablespoons snipped fresh cilantro
In a small bowl, whisk together soy sauce, chili sauce, peanut butter, garlic, and ginger. Pat tofu dry with paper towels. Cut tofu crosswise into 12 slices. Place slices in a 2-quart rectangular baking dish. Drizzle tofu with 3 tablespoons of the soy sauce mixture, turning to coat tofu. Let marinate for 30 minutes, turning tofu occasionally. Set aside the remaining soy sauce mixture for dressing.
In a very large nonstick skillet, heat sesame oil over medium-high heat. Remove tofu slices from the marinade. Add remaining marinade to the skillet. Add tofu slices to the hot skillet. Cook for 5 to 6 minutes or until lightly browned, turning once halfway through cooking.
In a large bowl, combine lettuce, jicama, sweet pepper, and carrot. Divide among six serving plates. Top with tofu, peanuts, and cilantro. Serve with reserved dressing mixture.

Nutrition Facts
Calories 179, Total Fat 7 g, Saturated Fat 1 g, Monounsaturated Fat 2 g, Polyunsaturated Fat 3 g, Cholesterol 0 mg, Sodium 515 mg, Carbohydrate 18 g, Total Sugar 9 g, Fiber 3 g, Protein 11 g. Daily Values: Vitamin A 0%, Vitamin C 75%, Calcium 12%, Iron 13%. Exchanges: Vegetable 1.5, Other Carbohydrate .5, Medium-Fat Meat 1, Fat .5.
Percent Daily Values are based on a 2,000 calorie diet

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