Asian Tofu Salad

Asian Tofu Salad

3 tablespoons sesame oil

2 tablespoons rice vinegar

1 tablespoon honey

2 teaspoons tamari

1 teaspoon toasted sesame oil

1 teaspoon minced fresh ginger

1/2 teaspoon salt

14 ounces extra-firm tofu, cut into 1-inch cubes

8 cups mixed salad greens

2 medium carrots, batonned

1 large cucumber, batonned

1 cup of daikon, batonned

1 tablespoon sesame seeds, toasted

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, cucumber, and daikon with the remaining dressing.

6.      Sprinkle sesame seeds and serve immediately, topped with the warm tofu.