Ingredients
8
oz soft silken tofu, drained in fine mesh strainer
2
small cloves garlic
2
anchovy fillets
3
tablespoons lemon juice
1
tablespoon gluten-free white miso
1
tablespoon gluten-free low-sodium soy sauce
1
teaspoon Dijon mustard
1/2
teaspoon ground black pepper
2
teaspoons sesame oil
12
oz firm tofu, drained thoroughly, patted dry, cut into 3/4x1/2-inch chunks
1/4
teaspoon salt
1
large head romaine lettuce, ribs removed, torn into bite-size pieces (8 cups)
1
English (seedless) cucumber, ends removed, cut in half then in thin strips (using vegetable peeler)
2
oz shaved Parmesan cheese
Preparation
In blender, place Dressing ingredients. Cover; blend on high speed until thoroughly combined. Set aside.
In 10-inch nonstick skillet, heat oil over medium-high heat until hot. Add firm tofu; cook 3 to 4 minutes on each side or until golden brown. Add salt; toss to coat. Remove from heat; cool slightly.
Meanwhile, in large bowl, place lettuce and cucumber. Add 1 cup of the dressing; toss to coat.* Divide among 8 serving plates; top with firm tofu and Parmesan cheese. Serve immediately.
