Asian Salad with Pan Sauteed Tofu

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I think everyone who reads this or speaks to me at all probably knows that we’re cutting our meat intake and while I’m a big fan of silken tofu for smoothies, I’ve never used tofu for meals. I decided to try it this week, and hoped that we’d like it – and we did.

Here’s what I did:

Tofu
Extra firm tofu
Soy sauce

Remove tofu from package and wrap in paper towels, hold over a sink or bowl and squeeze some of the excess water out. Slice into 1/4 inch slices and place in a bowl.  Sprinkle soy sauce over it to marinate, cover and put in the fridge.

Salad
3 hearts of romaine lettuce
4 plum tomatoes
4 Kirby cukes (or two regular, or one English)
a handful of shredded carots

Assemble and set aside

Dressing
9 T. Rice vin
5 T Soy Sauce
10 T. EVOO
4 packets Truvia
Juice of half a lemon

(I know the measurements are odd, but I was documenting it as I made it so that I’d have the exact measurements to post, tasting as I went) – put all ingredients in a jar with a tight fitting lid and shake, alternately you can put in a bowl and whisk but I love the shaking method. Set aside

Heat a non stick skillet on med/high heat and add the pieces of tofu, (don’t crowd them!) cooking for a couple of minutes on each side, till it’s brown.

Flip with a spatula and cook on the other side, transfer to a plate.  You may have to do this in batches depending on the size of your pan, but don’t worry, you don’t want these smoking hot, just a bit warm because you’re going to put them on top of your salad and you don’t want to wilt it with too hot tofu.

Put some of the salad in a bowl, add the tofu and add some dressing (shake it again if it’s seperatated).

Honestly, I have no idea if this is how you’re supposed to cook tofu, but it was terrific!  Light and refreshing, but definitely filling. Serves four for dinner, three if you’re hungry (we were).

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