Asian Tofu Salad

• 3 Tbsp. Hain Canola Oil - Aisle 3
• 2 Tbsp. Eden Organic Rice Vinegar - Aisle 3
• 1 Tbsp. Honey - Bulk Aisle 5
• 2 tsp. Tree of Life Reduced Sodium Soy Sauce - Aisle 3
• 1 tsp. Eden Selected Toasted Sesame Oil - Aisle 3
• 1 tsp. Fresh Ginger, minced - Produce
• 1/2 tsp. Hain Salt - Aisle 2
• 1 14oz. pkg. Nasoya Extra-Firm, Water-Packed Tofu, rinsed, patted dry and cut into 1" cubes - Aisle 1
• 8 Cups Earhtbound Organic Mixed Salad Greens - Produce
• 2 Medium Local Carrots, peeled, halved lenghtwise and sliced - Produce
• 1 Large Local Cucumber, chopped - Produce

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl. Place tofu and 2 Tbsp. of dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2-3 minutes, until golden brown, 12-15 minutes total. Remove from heat, add 1 Tbsp. of the dressing to the pan and stir to coat. Toss greens, carrots, and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

Makes 4 servings

Source: www.seasonalrecipes.com