Pan-Crisped Tofu with Greens and Peanut Dressing

This sweet-salty dressing deliciously turns crisp tofu and salad greens into a light lunch or dinner. Allow 30 minutes in your prep time for pressing the tofu.

Yield: 8 servings

Ingredients

• 1/3  cup  white miso (soybean paste)
• 1/3  cup  mirin (sweet rice wine)
• 1/3  cup  rice vinegar
• 1  tablespoon  finely grated peeled fresh ginger
• 1/2  cup  chopped dry-roasted peanuts, divided
• 5  tablespoons  canola oil, divided
• 2  (14-ounce) packages water-packed firm tofu, drained
• 8  cups  gourmet salad greens
• Minced fresh chives (optional)

Preparation

1. Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.

2. Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.

3. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan; sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.

Nutritional Information

Calories:

266

Fat:

18g (sat 1.8g,mono 8.3g,poly 6.8g)

Protein:

13.9g

Carbohydrate:

13g

Fiber:

4.1g

Cholesterol:

0.0mg

Iron:

3mg

Sodium:

375mg

Calcium:

227mg