Tofu Salad

To make the tofu extra crispy in this tofu salad recipe, we recommend draining some of the liquid and cooking it in a generous amount of oil at high heat. It takes a little extra time, but it’s worth it! —Taste of Home Test Kitchen,

Ingredients

• 1 package (16 ounces) extra-firm tofu, cut into 1-inch cubes
• 1/4 cup rice vinegar
• 1/4 cup reduced-sodium soy sauce
• 2 tablespoons sesame oil
• 2 tablespoons Sriracha chili sauce or 2 teaspoons hot pepper sauce
• 2 tablespoons creamy peanut butter
• 1/4 teaspoon ground ginger
• 2 tablespoons canola oil
• 6 cups torn romaine
• 2 medium carrots, shredded
• 1 medium ripe avocado, peeled and sliced
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, thinly sliced
• 2 tablespoons sesame seeds, toasted

image/svg+xml Text Ingredients View Recipe,

Directions

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Nutrition Facts

2 cups: 414 calories, 31g fat (4g saturated fat), 0 cholesterol, 1129mg sodium, 24g carbohydrate (12g sugars, 7g fiber), 15g protein.