Pea, Carrot, And Tofu Salad

• 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

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.

water, sesame oil, light sesame ginger dressing, green peas, matchstick, water chestnuts, red onion, freshly ground black pepper, bibb lettuce, kernels

Taken from www.myrecipes.com/recipe/pea-carrot-tofu-salad (may not work)