Pea, carrot and tofu salad
Preparation time: 50 min
1 package (14 oz) water-packed firm lite tofu, drained
2 tablespoons sesame oil
1/2 cup reduced-fat sesame-ginger dressing
1 bag (1 lb) frozen baby sweet peas, cooked, drained
1 cup julienne carrots (from 10-oz bag)
1 can (8 oz) sliced water chestnuts, drained
1/2 cup thinly sliced red onion
1/4 teaspoon freshly ground pepper
1 medium head Bibb lettuce, torn
4 teaspoons roasted unsalted sunflower nuts
1. Place tofu on several layers of paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
2. In 10-inch nonstick skillet, heat oil over medium-high heat. Add tofu; cook 10 to 12 minutes, stirring occasionally, until golden on all sides.
3. In large bowl, gently toss tofu, dressing, cooked peas, carrots, water chestnuts, onion and pepper. Divide lettuce among 4 serving plates; top evenly with tofu mixture. Sprinkle with sunflower nuts.