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Pea, Carrot, and Tofu Salad

Oxmoor House
Prep time 5 mins
Cook time 10 mins
Yield 4 servings (serving size: about 1 1/2 cups lettuce, 1 3/4 cups tofu mixture, and 1 teaspoon sunflower seed kernels)
To get a beautiful brown sear on the tofu, drain the tofu slices between several layers of paper towels to absorb the extra moisture before cooking. Sear the slices in a hot skillet, and while they cook, move them only to turn them over.


  • 1 (14-ounce) package water-packed firm tofu, drained
  • 2 tablespoons sesame oil
  • 1/2 cup light sesame ginger dressing
  • 1 (16-ounce) package frozen petite green peas, thawed
  • 1 cup matchstick-cut carrots
  • 1 (8-ounce) can water chestnuts, drained
  • 1/2 cup thinly sliced red onion
  • 1/4 teaspoon freshly ground black pepper
  • 1 medium head Bibb lettuce, torn
  • 4 teaspoons roasted, unsalted sunflower seed kernels

Nutrition Information

  • calories 312
  • caloriesfromfat 0.0 %
  • fat 14.6 g
  • satfat 2.1 g
  • monofat 4.5 g
  • polyfat 7 g
  • protein 15.9 g
  • carbohydrate 33.2 g
  • fiber 8.5 g
  • cholesterol 0.0 mg
  • iron 4.4 mg
  • sodium 554 mg
  • calcium 256 mg

How to Make It

  1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.

  3. Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture. Sprinkle evenly with sunflower seed kernels.

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