Recipe: Tofu Salad

TOFU SALAD

FOR THE TOFU:
2 blocks (1-pound each) firm or extra-firm tofu, drained
2 cloves garlic, minced
3 tablespoons soy sauce
3 tablespoons honey
2 tablespoons soy oil
FOR THE SALAD:
12 cups mixed salad greens
1 sweet red bell pepper, cored, seeded and sliced
2 to 2 1/2 cups sliced mushrooms
Sliced red onion (optional)
Bottled salad dressing (such as lemon-tahini, ginger or raspberry vinaigrette)

Pat each block of tofu with paper towels. Spread out more paper towels and place tofu on it as you slice each block into 1/2-inch thick slices, then into 3 slices to create "fingers" of tofu. Pat and press strips to blot further. You want to remove as much moisture as possible so the tofu does not splatter when you saute it.

In a small bowl stir together garlic, soy sauce, honey and soy oil.

Heat a large nonstick skillet to medium-high. Add tofu strips and cook until lightly browned on each side, about 2 to 3 minutes per side, brushing generously with garlic-soy sauce mixture.

TO SERVE:
Divide greens among 6 serving plates and arrange pepper strips, mushrooms, tofu strips and onion slices, if using, on top. Drizzle with dressing.

Makes 6 servings
Source: Iowa Soybeans