Mesclun Salad With Roasted Tofu

• 1 (12.3-ounce) package reduced-fat firm tofu, drained
• 2 teaspoons dry sherry
• 2 teaspoons low-sodium soy sauce
• 1 teaspoon dark sesame oil
• 8 cups gourmet salad greens
• 1 cup (1/4-inch-thick) slices peeled cucumber
• 1/4 cup chopped green onions
• 2 tablespoons fresh lemon juice
• 1 teaspoon olive oil
• 1 teaspoon red wine vinegar
• 1/4 teaspoon sugar
• 1/4 teaspoon salt
• 1/4 teaspoon black pepper
• 1 garlic clove, minced

1. Cut the tofu lengthwise into 4 slices. Place the slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Cut each slice diagonally into 2 triangles. Place the tofu in a shallow baking dish. Combine the sherry, soy sauce, and sesame oil in a small bowl. Pour over tofu, and refrigerate 20 minutes.
2. Preheat oven to 450u0b0.
3. Bake at 450u0b0 for 25 minutes. Cool to room temperature; chill 30 minutes.
4. Combine the greens, cucumber, and onions. Combine the juice and remaining ingredients; stir with a whisk. Drizzle juice mixture over greens, and toss well to coat. Place 2 cups salad on each of 4 plates; top each portion with 2 tofu triangles.

firm tofu, sherry, soy sauce, dark sesame oil, gourmet salad greens, cucumber, green onions, lemon juice, olive oil, red wine vinegar, sugar, salt, black pepper, garlic

Taken from www.myrecipes.com/recipe/mesclun-salad-with-roasted-tofu (may not work)