Asian Tofu Salad

• 3 tbsp. canola oil
• 2 tbsp. rice vinegar
• 1 tbsp. honey
• 2 tsp. reduced-sodium soy sauce
• 1 tsp. toasted sesame oil
• 1 tsp. minced fresh ginger
• 1/2 tsp. salt
• 1 pkg. (14 oz.) pkg. extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
• 8 cups mixed salad greens
• 2 md. carrots, peeled, halved lengthwise and sliced
• 1 lg. 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.
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.
6. Serve immediately, topped with the warm tofu.

canola oil, rice vinegar, honey, soy sauce, sesame oil, fresh ginger, salt, extrafirm, mixed salad greens, carrots, cucumber

Taken from www.foodgeeks.com/recipes/19639 (may not work)