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Pea, Carrot and Tofu Salad
package (14 oz) water-packed firm lite tofu, drained
tablespoons sesame oil
cup low-fat sesame-ginger dressing
bag (16 oz) frozen baby sweet peas, cooked, drained
cup julienne carrots (from 10-oz bag)
can (8 oz) sliced water chestnuts, drained
cup thinly sliced red onion
teaspoon freshly ground pepper
medium head Bibb lettuce, torn
teaspoons roasted unsalted sunflower nuts
Place tofu on several layers paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add tofu; cook 10 to 12 minutes, turning once and stirring occasionally, until golden on all sides.
In large bowl, mix tofu, dressing, peas, carrots, water chestnuts, onion and pepper; toss gently to coat. Divide lettuce among 4 serving plates. Top with tofu mixture. Sprinkle with sunflower nuts.
NUTRITION INFORMATION PER SERVING
% Daily Value
% Daily Value*:
1 Starch; 1/2 Other Carbohydrate; 2 Vegetable;
*Percent Daily Values are based on a 2,000 calorie diet.
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