Ingredients
1
package (14 oz) water-packed firm lite tofu, drained
2
tablespoons sesame oil
1/2
cup low-fat sesame-ginger dressing
1
bag (16 oz) 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
Preparation
Place tofu on several layers paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.
In 10-inch nonstick skillet, heat oil over medium-high heat. Add tofu; cook 10 to 12 minutes, turning once and stirring occasionally, until golden on all sides.
In large bowl, mix tofu, dressing, peas, carrots, water chestnuts, onion and pepper; toss gently to coat. Divide lettuce among 4 serving plates. Top with tofu mixture. Sprinkle with sunflower nuts.
