Asian Tofu Salad

The best thing about tofu - besides its nutritional value - is the way it carries other flavors, such as the tanginess of this sesame dressing. Serve this warm salad with crunchy breadsticks and a tall glass of iced jasmine tea.

INGREDIENTS:
3 tablespoons  canola oil
2 tablespoons  rice vinegar
1 tablespoon  honey
2 teaspoons  reduced-sodium soy sauce
1 teaspoon  toasted sesame oil
1 teaspoon  minced fresh ginger
1/2 teaspoon  salt
1 14-ounce package  extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
8 cups  mixed salad greens
2   medium carrots, peeled, halved lengthwise and sliced
1   large cucumber, chopped

DIRECTIONS:
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.

Tip:
MAKE AHEAD TIP: The dressing (Step 1) will keep, covered, in the refrigerator for up to 2 days. Whisk just before using.