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    Gingered Tofu Salad


    Source of Recipe


    South Beach Diet Phase 1


    List of Ingredients


    • 2 cups frozen shelled edamame beans
    • 1 (15 oz.)pkg. extra-firm tofu
    • 2 Tbsp finely minced fresh ginger
    • 1 Tbsp canola oil
    • 2 med. cucumbers,peeled,seeded,and thinly sliced
    • 1 med. red bell pepper,thinly sliced
    • 2 scallions,thinly sliced
    • 1 Tbsp dark sesame oil
    • 1 Tbsp low-sodium soy sauce
    • Salt and freshly ground black pepper


    Instructions


    1. Bring a med. saucepan of salted water to a boil. Add edamame and cook 5 min. Drain.
    2. Slice tofu into 8 (1/2-in.)slices. Lay flat on paper towels,top with another layer of paper towels,and gently press out liquid. Rub with ginger and season well with salt and pepper.
    3. Heat canola oil in a large skillet over med-high heat. Brown tofu on both sides until lightly golden,2-3 min. per side. Remove from heat.
    4. Combine edamame,cucumbers,bell pepper,scallions,sesame oil, and soy sauce in a mixing bowl. Season to taste with salt and pepper. Divide salad among 4 plates,top with tofu,and serve.
    5. Makes 4 servings
 

 

 

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