Asian Tofu Salad


3 tablespoons  canola oil 2 tablespoons  rice vinegar 1 tablespoon  honey 2 teaspoons  reduced-sodium soy sauce 1 teaspoon  toasted sesame oil 1 teaspoon  minced fresh ginger 1/2 teaspoon  salt 1 14-ounce package  extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes 8 cups  mixed salad greens 2   medium carrots, peeled, halved lengthwise and sliced 1   large cucumber, chopped


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