Ingredients Jump to Instructions ↓

  1. 1 (14-ounce) package water-packed firm tofu, drained

  2. 2 tablespoons sesame oil

  3. 1/2 cup light sesame ginger dressing

  4. 1 (16-ounce) package frozen petite green peas, thawed

  5. 1 cup matchstick-cut carrots

  6. 1 (8-ounce) can water chestnuts, drained

  7. 1/2 cup thinly sliced red onion

  8. 1/4 teaspoon freshly ground black pepper

  9. 1 medium head Bibb lettuce, torn

  10. 4 teaspoons roasted, unsalted sunflower seed kernels

Instructions Jump to Ingredients ↑

  1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture. Cut tofu into 1-inch cubes.

  2. Heat oil in a large nonstick skillet over medium-high heat. Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.

  3. Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture. Sprinkle evenly with sunflower seed kernels.


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