Pea, Carrot, and Tofu Salad

Pea, Carrot, and Tofu Salad Recipe
Oxmoor House
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.


4 servings (serving size: about 1 1/2 cups lettuce, 1 3/4 cups tofu mixture, and 1 teaspoon sunflower seed kernels)

Recipe from

Oxmoor House

Recipe Time

Prep: 5 Minutes
Cook: 10 Minutes

Nutritional 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


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


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.


Cooking Light Fresh Food Fast Weeknight Meals,

Oxmoor House

March 2010
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