Rating: 3.5 stars
3 Ratings
  • 1 star values: 0
  • 2 star values: 0
  • 3 star values: 2
  • 4 star values: 1
  • 5 star values: 0
Mark Bittman
Recipe by Cooking Light September 2010

Gallery

Credit: Randy Mayor; Styling: Leigh Ann Ross

Recipe Summary

total:
41 mins
Yield:
4 servings (serving size: about 2 3/4 cups)
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Arrange tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

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  • Combine lettuce and next 4 ingredients (through onion) in a large bowl. Combine juice and next 4 ingredients (through serrano) in a small bowl, stirring with a whisk. Drizzle half of the dressing over lettuce mixture; toss to coat.

  • Heat a large skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu and beef; sprinkle with salt and black pepper. Cook 3 minutes or until tofu and meat are lightly browned, stirring once or twice. Remove pan from heat. Add remaining dressing to pan, scraping pan to loosen browned bits. Add tofu mixture to lettuce mixture; toss to combine.

Nutrition Facts

214 calories; fat 13.1g; saturated fat 3g; mono fat 5.1g; poly fat 4.5g; protein 15g; carbohydrates 10.8g; fiber 3.2g; cholesterol 17mg; iron 2.9mg; sodium 527mg; calcium 105mg.
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