Ingredients
6
6 servings
- •1 (16 ounce) package firm tofu, drained and cubed
- •2 tablespoons lemon juice
- •6 tablespoons soy sauce, divided
- •1 cup cornstarch
- •2 tablespoons dry bread crumbs
- •2 medium shallots, finely minced, divided
- •½ bunch green onions, sliced, divided
- •vegetable oil for pan-frying
- •¼ cup champagne vinegar
- •2 tablespoons white sugar
- •1 teaspoon chili oil
- •1 (10 ounce) package mixed salad greens
- •½ large cucumber, chopped
- •1 medium tomato, chopped
Instructions
- Toss the tofu with lemon juice and 2 tablespoons of soy sauce in a small bowl, set aside to marinate.
- Combine the cornstarch and bread crumbs with 1 minced shallot and half of the green onions in a bowl. Toss the tofu with the cornstarch mixture to generously bread; reserve the remaining marinade.
- Heat about 1/4 inch of oil in a skillet over medium heat. Fry the tofu cubes on all sides until golden brown, remove to drain on a paper towel.
- Whisk together the remaining marinade with the vinegar, 4 tablespoons of soy sauce, sugar, and chili oil; set aside. Toss together the salad mix, cucumber, tomato, tofu cubes, and remaining shallot in a large bowl; add the dressing and toss to combine.
Nutritional Facts
Per 6 servings
- Calories: 295
- Carbohydrate: 36g
- Fat: 14g
- Fiber: 2g
- Protein: 9g
- Sugar: 7g
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