Mesclun Salad With Roasted Tofu

Cooking Light. May 2001.

• Ready In: 40 mins
• Serves: 4

Ingredients

• 1 (12 1/3ounce) package reduced-fat firm tofu, drained
• 2  teaspoons dry sherry
• 2  teaspoons low sodium soy sauce
• 1  teaspoon  dark sesame oil
• 8  cups  gourmet salad greens
• 1  cup  slice peeled cucumber
• 1⁄4 cup  chopped green onion
• 2  tablespoons fresh lemon juice
• 1  teaspoon olive oil
• 1  teaspoon red wine vinegar
• 1⁄4 teaspoon sugar
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon black pepper
• 1  garlic clove, minced

Directions

1. Cut the tofu lengthwise into 4 slices. Place the slices on several layers of paper towels; cover with additional paper towels. Let stand 5 minutes. Cut each slice diagonally into 2 triangles.
2. Place the tofu in a shallow baking dish. Combine the sherry, soy sauce, and sesame oil in a small bowl. Pour over tofu, and refrigerate 20 minutes.
3. Preheat oven to 450°.
4. Bake at 450° for 25 minutes. Cool to room temperature; chill 30 minutes.
5. Combine the greens, cucumber, and onions. Combine the juice and remaining ingredients; stir with a whisk.
6. Drizzle juice mixture over greens, and toss well to coat. Place 2 cups salad on each of 4 plates; top each portion with 2 tofu triangles.