Tea Crusted Tofu over Greens - w
Source of Recipe
The Best of Cooking Light 3
Tea Crusted Tofu over Greens - w
WW Points
Serves: 4
Vinaigrette:
1/2 c. boiling water
2 green tea bags – or – 2 tsp. loose green tea
2 t. minced green onions
2 T. fresh lemon juice
1 T. honey
2 tsp. fish sauce
2 garlic cloves, minced
Salad:
1 12.3-oz. pkg reduced fat- extra- firm tofu drained
1 T. olive oil
2 tsp. loose green tea – or – 2 green tea bags, opened
1-1/2 tsp. sesame seeds
1/8 tsp. salt
4 c. gourmet salad greens
2 c. cubed Asian pear – or – ripe pear (About 2 cups)
1 c. halved cherry tomatoes (about 8-oz.)
To prepare vinaigrette: Pour boiling water over tea bags in a medium bowl. Steep for 3 minutes; discard tea bags or strain tea leaves. Combine tea, onions and the next 4 ingredients; set aside.
To prepare salad: Cut tofu into 8 squares. Heat oil in a large nonstick skillet over medium- high heat. Add 2 tsp. tea leaves, sesame seeds and salt; stir fry 30 seconds or until fragrant. Arrange tofu on tea leaf mixture, sauté 6 minutes or until golden; turning after 3 minutes. Place tofu on a paper towel.
Combine greens, pears and tomatoes in a large bowl. Drizzle with vinaigrette; toss well. Arrange 1-1/4 cups salad on each of 4 plates. Top each serving with 2 squares of tofu.
Each serving equals: 166 calories… 5.6 gm fat (.8 saturated)…8.6 gm protein…24 carbohydrate…4 gm fiber…0 mg cholesterol…401 mg sodium ++++ WWP: 3
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