Rating: 4 stars
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For a light lunch entrée, serve this salad with some crusty French bread and a bowl of minestrone. Use either romaine or mesclun, a mix of gourmet greens.

Jeanne Lemlin
Recipe by Cooking Light May 2001

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Yield:
4 servings
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Cut the tofu lengthwise into 4 slices. Place the slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Cut each slice diagonally into 2 triangles. Place the tofu in a shallow baking dish. Combine the sherry, soy sauce, and sesame oil in a small bowl. Pour over tofu, and refrigerate 20 minutes.

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  • Preheat oven to 450°.

  • Bake at 450° for 25 minutes. Cool to room temperature; chill 30 minutes.

  • Combine the greens, cucumber, and onions. Combine the juice and remaining ingredients; stir with a whisk. Drizzle juice mixture over greens, and toss well to coat. Place 2 cups salad on each of 4 plates; top each portion with 2 tofu triangles.

Nutrition Facts

86 calories; calories from fat 38%; fat 3.6g; saturated fat 0.6g; mono fat 1.5g; poly fat 1.3g; protein 7.5g; carbohydrates 6.4g; fiber 2.3g; iron 2.2mg; sodium 311mg; calcium 83mg.
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