4 servings

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.

How to Make It

Step 1

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.

Step 2

Preheat oven to 450°.

Step 3

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

Step 4

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.

Ratings & Reviews

rstarrlemaitre's Review

May 19, 2013
The tofu is fantastic, great sesame flavor and perfect texture. The dressing has too much lemon - would use less, and add more oil/vinegar. A nice light supper with soup and baguette.