Have a great idea for a soy recipe? Share it with us.
Serving a large party? Recalculate our 
Tofu Salad Recipe
| Reduced-fat firm tofu, drained and pressed | |
| Garlic clove, minced | |
| Ginger fresh, minced | |
| Honey | |
| Soy oil | |
| Reduce-sodium soy sauce | |
| Fresh mixed salad greens | |
| Red bell peppers, chopped | |
| Broccoli florets | |
| Blanched pea pods, cut in half | |
| Thinly sliced carrot coins | |
| Hoisin sauce | |
| Reduced-sodium soy sauce | |
| Water | |
| Apple cider vinegar | |
| Sesame oil |
Slice each drained tofu block into ½ inch thick slices, cover with paper towel and press.
Combine garlic, ginger, honey, soy oil and soy sauce. Spread half of the marinade in the bottom of a glass baking dish and top with the tofu slices. Spread the remaining marinade over the tofu. Refrigerate, covered, for at least 20 minutes or up to 2 hours.
Coat a large non-stick skillet with cooking spray and place over medium-high heat until hot. Remove tofu slices from marinade and add to skillet. Cook 2 - 3 minutes on each side or until lightly brown; let cool. Cut each piece into wide strips.
Combine greens, peppers, broccoli, pea pods and carrots; evenly divide between six plates. Top with tofu.
Combine hoisin sauce, soy sauce, water, vinegar and oil.
Drizzle salad with dressing. Serve immediately.
Nutrition Per Serving:
Per 2 cup Serving: Calories 300, Total fat 13 g, Saturated fat 1 g, Cholesterol 0 mg, Sodium 800 mg, Carbohydrates 30 g, Protein 21 g, Dietary fiber 11 g
