Panko-Crusted Tofu with Asian Salad

• 1/2 cup KRAFT Asian Toasted Sesame Dressing, divided
• 1 lb. tofu, cut into 8 thin rectangles
• 1 pkt. SHAKE N BAKE Seasoned Panko Seasoned Coating Mix
• 2 Tbsp. oil, divided
• 4 cups loosely packed torn mixed salad greens
• 1 cup chopped cucumbers
• 1/2 cup shredded carrots
• 1/2 cup pea pods, trimmed, cut lengthwise into strips

1. Drizzle 1/4 cup dressing over tofu in shallow dish; turn to evenly coat both sides of each tofu piece.
2. Refrigerate 30 min.
3. to marinate.
4. Remove tofu from marinade; discard marinade.
5. Empty coating mix into pie plate.
6. Add tofu, 1 piece at a time; turn to evenly coat tofu with coating mix.
7. Heat 1 Tbsp.
8. oil in large skillet on medium-high heat.
9. Add half the tofu pieces; cook 1 to 2 min.
10. on each side or golden brown on both sides.
11. Repeat with remaining oil and tofu.
12. Toss remaining ingredients with remaining dressing Serve with tofu.

sesame dressing, rectangles, n, oil, cucumbers, carrots, pea pods

Taken from www.kraftrecipes.com/recipes/panko-crusted-tofu-asian-salad-179753.aspx (may not work)