4 Servings 15 min Cook
1 Tbsp Canola Oil
2 Tbsp Rice Wine Vinegar
1 Tbsp Honey
1 Tbsp Soy Sauce Made From Soy And Wheat (Shoyu)
1 Tbsp Sesame Oil
1 Tbsp Ginger Root
1 Tsp Salt
14 Oz Tofu
3 Cup, chopped (1/2" pieces, loosely packe Lettuce
2 Medium Carrots
1 Cucumber (8-1/4") Cucumbe
Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger (minced), and salt in a bowl.
Place tofu and 2 tablespoons of the dressing in a large nonstick skillet.
Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total.
Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Toss greens, carrots, and cucumber with the remaining dressing.
Serve immediately, topped with the warm tofu.