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Pan-Crisped Tofu with Greens and Peanut Dressing

October 1, 2009

Happy Vegetarian Day to all!  We didn’t plan this meal to coincide with Vegetarian Day, but it definitely is a happy accident.  Did you eat meat today (intentionally or not)?  This recipe came from September’s Cooking Light, in the Enlightened Cook Section.

Pan-Crisped Tofu with Greens and Peanut Dressing

  • Pan-Crisped Tofu with Greens and Peanut Dressing

    Pan-Crisped Tofu with Greens and Peanut Dressing

    1/3 c. white miso (soybean paste)

  • 1/3 c. mirin (sweet rice wine)
  • 1/3 c. rice wine vinegar
  • 1 tbsp. finely grated peeled fresh ginger
  • 1/2 c. chopped dry roasted peanuts
  • 5 tbsp. canola oil, divided
  • 1 (14 oz.) packages water-packed firm tofu, drained
  • 4 cups gourmet salad greens
  • Minced fresh chives (optional — we got ours from our garden!)
  1. Combine first 4 ingredients, 1/4 c. peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.
  2. Cut each tofu block crosswise and lengthwise into 8 1/2-inch-slices.  Arrange tofu on several layers of paper towel.  Top with several more layers of paper towels; top with a cast iron skillet or other heavy pan.  let stand 30 minutes.  Remove tofu from paper towels.
  3. Heat 1 tbsp. oil in a large nonstick skillet over medium-high heat.  Add 8 tofu slices to pan; saute 4 minutes on each side or until crisp and golden.  Remove from pan and drain tofu on paper towels.  Repeat procedure with remaining tofu slices.  Place 2 cups of greens on plate, and top with 2 tofu slices and 3 tbsp. miso mixture.  Garnish with peanuts and chopped chives.

Yield: 4 servings

Fat: 18g

Fiber: 4.1g

Weight Watchers Points: 6

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