Did you eat way too much on Thanksgiving this week? Well so did my husband and I. So when he asked for salad this week I wanted to come up with something different. The crunchy salad with the warm crispy tofu topped with this zippy dressing is not only flavor packed but it is very filling.
Cilantro Lime Dressing
In a mini food processor place all of the following ingredients in and pulse them together:
Juice of one big lime or 2 small limes (about 2 TBSP)
4 Tablespoons of light olive oil
7 sprigs of cilantro leaves (some stems won't hurt either)
1 tsp granulated sugar
1/2 tsp kosher salt
Salad Ingredients
1 bag of your favorite salad mix
1/2 cup shredded carrots
1/2 of an English cucumber chopped into bite size pieces
2 scallions sliced (some whites and green tops)
A whole bunch of chopped cilantro leaves
1 can of Mandarin oranges (drained and rinsed)
Chow mien noodles for a crunch (optional)
Crispy Tofu
1 package of extra firm tofu (drained and cut into cubes)
1/2 cup Kikkoman's Teriyaki Marinade
1 1/4 cup brown rice flour
salt (to taste)
4 Tablespoons canola oil
Directions:
Marinate Tofu overnight. Drain out marinade so tofu isn't too wet. In a medium skillet preheat your oil on medium heat. Coat each piece of tofu in the rice flour and gently place in skillet. I typically do this in two batches so the pan doesn't get over crowded. Otherwise your oil will get too cool and the tofu will not be crispy. Let the them brown on each side and then place them on paper towels and salt them to taste. Serve warm with salad.
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