If you're looking for a way to get soy-good-for-you tofu into your diet, call off the search. This cabbage-based blend busts the myth that tofu is tasteless. Our secret weapon: rich (but not fattening) peanut-yogurt dressing.
Recipe information
Yield
Makes 4 servings
Ingredients
Salad
1
tbsp sesame oil
1
lb block firm tofu, cut into 1/2-inch strips lengthwise
1
medium head green or red cabbage, shredded or chopped (about 2 1/2 cups)
3
medium cucumbers, peeled, seeded and cut into bite-sized cubes
2
/3 cup chopped green onions
Peanut Dressing
1
/2 cup plain nonfat yogurt
1
/4 cup creamy peanut butter
1
tbsp fresh lime juice
1
/2 tsp soy sauce (light or regular)
Need to make a substitution?
Preparation
Heat oil in a medium skillet over medium heat. Pat tofu strips dry, then sauté until light brown (about 4 minutes per side). Combine vegetables in a large bowl. In a medium bowl, mix dressing ingredients with 2 tbsp water (puree in blender for a smoother texture). Pour 3/4 dressing over vegetables and toss. Top salad with tofu strips and drizzle on remainder of dressing.
Nutrition Per Serving
Nutritional analysis per serving: 258 calories
15 g fat (2.5 g saturated fat)
18.5 g carbohydrates
16 g protein
4 g fiber
#### Nutritional analysis provided by Self