Tofu & Watercress Salad

Name: Tofu & Watercress Salad
Yield: Makes 4 Servings
Ingredients: rice vinegar, 3 tbsp; fresh lime juice, 3 tbsp; canola oil, 2 tbsp; light brown sugar, 1 Tbsp firmly packed; low-sodium soy sauce, 1½ tsp; red pepper flakes, ¼ tsp; firm tofu, preferably nigari-style, 8 oz (250 g), sliced and cut into strips; watercress, torn into bite-sized pieces, or baby arugula leaves, 6 oz (185 g); watercress, torn into bite-sized pieces, or baby arugula leaves, 6 oz (185 g); red bell pepper, 1, seeded and thinly sliced; roasted peanuts, ⅓ cup (2 oz/60 g), chopped

Preparation info

Makes
4
Servings

Difficulty
Easy

Appears in

Healthy in a Hurry

By Karen Ansel and Charity Ferreira

Published 2012

About

A mildly spicy marinade brightened by fresh lime juice doubles as the dressing for this flavorful salad. As an even shorter cut to marinating and searing the tofu, you can substitute baked seasoned tofu, which can be found in most well-stocked grocery stores.

Ingredients

rice vinegar, 3 tbsp
fresh lime juice, 3 tbsp
canola oil,

Main course
Lunch
Vegan

Method

In a large bowl, whisk together vinegar, lime juice, and 1 tablespoon of oil. Add brown sugar, soy sauce, and red pepper flakes and whisk until sugar is dissolved. Add tofu and turn to coat well. Let stand for 15 minutes.
Heat remaining 1 tablespoon oil in a nonstic