What's This?
Serving size 4
Total Time


3 Tbsp canola oil2 Tbsp rice vinegar1 Tbsp honey2 tsp reduced-sodium soy sauce1 tsp toasted sesame oil1 tsp minced fresh ginger½ tsp salt14 oz extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes8 cup mixed salad greens2 medium carrot, peeled, halved lengthwise and sliced1 large cucumber, chopped


  1. Whisk canola 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. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
  3. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Nutrition Facts

Provided by: EatingWell

Per Single Serving / Serves 4 Total

  • Calories 237 5%
  • Calories from fat 144 10%
  • Total Fat 16gm
  • Saturated Fat 2gm 5%
  • Monounsaturated Fat 8gm 19%
  • Sodium 454mg
  • Total Carbohydrates 16gm 25%
  • Fiber 5gm
  • Protein 11gm
  • Cholesterol 0mg

Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

Tags: Dinner, Salad, Healthy, Low Calorie, Low Cholesterol, Low Fat, Vegetarian, Tofu, Vegetable, Asian, 30 Minute, Easy, One-Dish, Spring, Summer

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