Romaine Salad with Ginger Peanut Dressing & Seared Tofu

DIFFICULTY LEVEL

Oven Mitt Easy Oven Mitt Medium Oven Mitt Hard

Ingredients

  • DRESSING
  • 1/4 cup creamy peanut butter
  • 2 tablespoons white vinegar
  • 2 teaspoons reduced-sodium soy sauce
  • 2 tablespoons honey
  • 2 tablespoons lime juice
  • 2 cloves garlic, minced
  • 1/4 teaspoon red chili flakes
  • 1 tablespoon fresh ginger, grated or minced (optional)
  • SALAD
  • 1 head romaine lettuce, washed, dried and chopped
  • 1 10-ounce package frozen edamame
  • 1/2 cup roasted pumpkin seeds
  • TOFU
  • 1 pound firm or extra-firm tofu
  • 2-3 tablespoons cornstarch
  • 2-3 tablespoons canola oil

Instructions

PEANUT DRESSING:

1. Whisk all ingredients in a bowl. Pour into a glass container. Thin dressing with water, vinegar or lime juice if needed.

SALAD:

1. Pour edamame into a glass

bowl. Steam for 5-7 minutes in the microwave. Cool.

2. Top romaine with edamame and toppings.

3. Toss salad in dressing. Top with pumpkin seeds and tofu.

TOFU:

1. Remove packaging and wrap tofu in several layers of paper towels.

2. Weight tofu between 2 plates or with canned goods. Drain for at least 10 minutes and up to 2 hours.

3. Cut tofu into 1/2-inch cubes. Dust with cornstarch.

4. In a large saut  pan, heat canola oil over medium-high heat until oil shimmers, about 2-3 minutes.

5. Toss tofu in oil. Brown on one side without stirring. Once it is browned, stir cubes and brown all over. Remove from heat.

GREAT ADDITIONS/SUBSTITUTIONS

Top with green onions, red bell pepper, mandarin oranges, dried cranberries or another dried fruit.

Nutritional Information

Source:

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