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–+ servings

Romaine Salad with Ginger Peanut Dressing & Seared Tofu

Print Recipe
Course Salad
Keyword easy, cheap, 20 minutes or less, work-lunch, beginner, quick, low-calorie, healthy, lunch, salad, peanut butter, tofu, romaine-salad
Servings 6
Calories 330

Ingredients

DRESSING

  • 1/4 cup creamy peanut butter
  • 2 Tbsp. white vinegar
  • 2 tsp. reduced-sodium soy sauce
  • 2 Tbsp. honey
  • 2 Tbsp. lime juice
  • 2 cloves garlic (minced)
  • 1/4 tsp. red chili flakes
  • 1 Tbsp. fresh ginger (grated or minced, optional)

TOFU

  • 1 lb. firm or extra-firm tofu
  • 2-3 Tbsp. cornstarch
  • 2-3 Tbsp. canola oil

SALAD

  • 1 head romaine lettuce (washed, dried and chopped)
  • 1 10- ounce package frozen edamame
  • 1/2 cup roasted pumpkin seeds

Instructions

PEANUT DRESSING:

  • Whisk all ingredients in a bowl. Pour into a glass container. Thin dressing with water, vinegar or lime juice if needed.

TOFU:

  • Remove packaging and wrap tofu in several layers of paper towels.
  • Weight tofu between 2 plates or with canned goods. Drain for at least 10 minutes and up to 2 hours.
  • Cut tofu into 1/2-inch cubes. Dust with cornstarch.
  • In a large sauté pan, heat canola oil over medium-high heat until oil shimmers, about 2-3 minutes.
  • Toss tofu in oil. Brown on one side without stirring. Once it is browned, stir cubes and brown all over. Remove from heat.

SALAD:

  • Pour edamame into a glass bowl.
  • Steam for 5-7 minutes in the microwave. Cool.
  • Top romaine with edamame and toppings.
  • Toss salad in dressing. Top with pumpkin seeds and tofu.

Notes

GREAT ADDITIONS/SUBSTITUTIONS
Top with green onions, red bell pepper, mandarin oranges, dried cranberries or another dried fruit.

Nutrition

Calories: 330kcal | Carbohydrates: 23g | Protein: 17g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Sodium: 139mg | Potassium: 417mg | Fiber: 4g | Sugar: 7g | Vitamin A: 471IU | Vitamin C: 2mg | Calcium: 154mg | Iron: 3mg