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Ingredients

* 3 tablespoons canola oil
* 2 tablespoons rice vinegar
* 1 tablespoon honey
* 2 teaspoons reduced-sodium soy sauce
* 1 teaspoon toasted sesame oil
* 1 teaspoon minced fresh ginger
* 1/2 teaspoon salt
* 1 14-ounce package extra-firm, water-packed tofu, rinsed, patted dry and cut into 1-inch cubes
* 8 cups mixed salad greens
* 2 medium carrots, peeled, halved lengthwise and sliced
* 1 large cucumber, chopped

Directions

Whisk canola oil, vinegar, honey, soy sauce, sesame oil, ginger and salt in a bowl.

Place tofu and 2 tablespoons of the dressing in a large nonstick skillet. Cook over medium-high heat, turning every 2 to 3 minutes, until golden brown, 12 to 15 minutes total. Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.

Toss greens, carrots and cucumber with the remaining dressing. Serve immediately, topped with the warm tofu.

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