Asian Tofu Salad

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1. Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

2. Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

3. Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Makes 4 servings.

Active Minutes: 25

Total: 25 minutes

To Make Ahead: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.

Per Serving: 237 calories; 16 g fat (2 g sat, 8 g mono); 0 mg cholesterol; 16 g carbohydrate; 11 g protein; 5 g fiber; 454 mg sodium.

Nutrition Bonus: Vitamin A (180% daily value), Folate (41% dv), Vitamin C (38% dv), Calcium (29% dv).

Healthy Weight
Lower Carbs
High Fiber

Note: Copyright ? 2006 by Eating Well, Inc.

Reprinted from The EatingWell Healthy in a Hurry Cookbook: 150 Delicious Recipes for Simple, Everyday Suppers in 45 Minutes or Less by Jim Romanoff and the Editors of EatingWell Magazine. Copyright ? 2006 by Eating Well, Inc. Published by The Countryman Press; January 2006; $24.95US/$35.00CAN; 0-88150-687-7.

Author
Jim Romanoff is the food editor and a longtime recipe developer for EatingWell Magazine in Charlotte, Vermont. He has worked for such diverse publications as Woman's Day, Fresh Ideas, Rolling Stone, Us Magazine and Details. He has been a restaurant cook and caterer and is an avid home cook.

Other books in the series include The Essential EatingWell Cookbook and The EatingWell Diabetes Cookbook. For more information, please visit www.eatingwell.com.