Sesame-Ginger Tofu Salad
Brown Rice and Sugar Snap Peas
Ingredients
- 1 (14-oz) pkg extra-firm tofu
- ½ cup olive oil, divided
- 2 Tbsp dark sesame oil
- ¼ cup natural rice vinegar
- 2 Tbsp low-sodium soy sauce
- 2 Tbsp water
- 1½ Tbsp agave nectar
- 1 Tbsp ginger paste
- 2 cups shredded carrots
- 1 small red onion, sliced
- 2 (5-oz) pkg baby romaine lettuce
Instructions
- Place tofu on several layers of paper towels. Cover with paper towels, and gently press out moisture. Cut tofu into 1-inch cubes.
- Cook tofu in 2 Tbsp hot olive oil in a large skillet over medium-high heat 5 to 6 minutes per side or until golden. Remove from skillet, and drain on paper towels.
- Whisk together 6 Tbsp olive oil, sesame oil, vinegar, soy sauce, water, agave, and ginger in a bowl. Stir in tofu, carrots, and onion. Serve over lettuce.
Side Dish Ingredients
- 3 (3.5-oz) pouches boil-in-bag brown rice (or use jasmine rice)
- 2 (8-oz) pkg sugar snap peas
- 3 Tbsp low-sodium soy sauce
- 1 Tbsp dark sesame oil
- 1 tsp sesame seeds
Side Dish Instructions
- Cook rice and sugar snap peas according to package directions.
- Toss together sugar snap peas, soy sauce, and sesame oil; sprinkle with sesame seeds.
Nutritional Information
| Main | Side | Total | |
| Servings | 6 | 6 | |
| Calories |
376
|
234
|
610
|
| Fat (g) | 26 | 4 | 30 |
| Sat. Fat (g) | 4 | 0 | 4 |
| Protein (g) | 12 | 7 | 19 |
| Carb (g) | 26 | 43 | 69 |
| Fiber (g) | 5 | 4 | 9 |
| Sodium (mg) | 605 | 289 | 894 |
Vegetarian Meal Plan
This recipe selected from the eMeals Vegetarian Meal Plan.
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