Pea, Carrot, and Tofu Salad |
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Prep Time: 5 Minutes Cook Time: 10 Minutes |
Ready In: 15 Minutes Servings: 4 |
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To get a beautiful brown sear on the tofu, drain the tofu slices between several layers of paper towels to absorb the extra moisture before cooking. Sear the slices in a hot skillet, and while they cook, move them only to turn them over. Ingredients:
1 (14-ounce) package water-packed firm tofu, drained |
2 tablespoons sesame oil |
1/2 cup light sesame ginger dressing |
1 (16-ounce) package frozen petite green peas, thawed |
1 cup matchstick-cut carrots |
1 (8-ounce) can water chestnuts, drained |
1/2 cup thinly sliced red onion |
1/4 teaspoon freshly ground black pepper |
1 medium head bibb lettuce, torn |
4 teaspoons roasted, unsalted sunflower seed kernels |
Directions:
1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.
3. Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture. Sprinkle evenly with sunflower seed kernels.
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