Gingered Tofu Salad
by Jeannelake
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INGREDIENTS
- 2 cups frozen shelled edamame beans
- 1 15 ounce pkg extra firm tofu
- 2 tablespoons finely minced ginger
- 1 tablespoon Canola Oil
- 2 medium cucumbers, mostly peeled ; seeded & thinly sliced
- 1 medium Red bell pepper ; thinly sliced strips
- 2 Scallions ; thinly sliced
- 1 tablespoon Dark sesame oil
- 1 tablespoon low sodium soy sauce
- Salt and pepper
INSTRUCTIONS
Bring med. saucepan of salted water to a boil. Add edamame beans. Cook 5 minutes; drain. Slice Tofu into eight (1/2") slices. Lay flat on paper towels, top with more paper towels and gently press out liquid. Rub with ginger and season well with salt and pepper.
Heat canola oil in large skillet over med. high heat. Brown tofu on both sides until lightly golden, 2 to 3 minutes per side. Remove from heat. Combine edamame, cucumbers, bell pepper, scallions, sesame oil and soy sauce in mixing boil. Season with salt and pepper. Divide salad into four large serving bowls, top with tofu and serve.
NOTES
Nutrition
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
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| Serving Size: 1 Serving (48g) | ||
| Recipe Makes: 4 Servings | ||
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| Calories: 75 | ||
| Calories from Fat: 63 (84%) | ||
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| Amt Per Serving | % DV | |
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| Total Fat 7g | 9 % | |
| Saturated Fat 0.8g | 4 % | |
| Monounsaturated Fat 3.4g | ||
| Polyunsanturated Fat 2.5g | ||
| Cholesterol 0mg | 0 % | |
| Sodium 216.3mg | 7 % | |
| Potassium 90.9mg | 2 % | |
| Total Carbohydrate 2.5g | 1 % | |
| Dietary Fiber 0.8g | 3 % | |
| Sugars, other 1.7g | ||
| Protein 0.8g | 1 % | |
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Powered by: USDA Nutrition Database Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition. |
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Calories per serving: 75
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