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Spicy Beef and Tofu Salad

  • 4servings
  • 214calories

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Source: www.myrecipes.comReport recipe

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Nutrition Info . . .

NutrientsProteins, Lipids, Carbohydrates, Cellulose
VitaminsB1, B2, B3, B6, H, C, E, P
MineralsSelenium, Natrium, Iodine, Fluorine, Chromium, Silicon, Calcium, Potassium, Magnesium, Sulfur, Phosphorus, Cobalt

Ingredients Jump to Instructions ↓

  1. 8 ounces firm tofu, cubed

  2. 6 cups torn or chopped romaine lettuce

  3. 1/2 cup torn fresh mint leaves

  4. 1/2 cup torn fresh basil leaves

  5. 1 large cucumber, peeled, halved lengthwise, seeded, and thinly sliced

  6. 1 small red onion, thinly sliced

  7. 1/4 cup fresh lime juice

  8. 1 tablespoon Thai fish sauce

  9. 2 teaspoons dark sesame oil

  10. 1/2 teaspoon sugar

  11. 1 serrano pepper, minced

  12. 1 tablespoon peanut oil

  13. 4 ounces skirt steak, trimmed, cut into 3 equal pieces, and cut across grain into thin strips

  14. 1/4 teaspoon salt

  15. 1/4 teaspoon freshly ground black pepper

Instructions Jump to Ingredients ↑

  1. Arrange tofu on several layers of paper towels; cover with additional paper towels. Let stand 30 minutes, pressing down occasionally.

  2. Combine lettuce and next 4 ingredients (through onion) in a large bowl. Combine juice and next 4 ingredients (through serrano) in a small bowl, stirring with a whisk. Drizzle half of the dressing over lettuce mixture; toss to coat.

  3. Heat a large skillet over medium-high heat. Add peanut oil to pan; swirl to coat. Add tofu and beef; sprinkle with salt and black pepper. Cook 3 minutes or until tofu and meat are lightly browned, stirring once or twice. Remove pan from heat. Add remaining dressing to pan, scraping pan to loosen browned bits. Add tofu mixture to lettuce mixture; toss to combine.

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