300g of Evergreen’s Firm Tofu
3 tablespoons canola oil
2 tablespoons rice vinegar
1 teaspoon toasted sesame oil
1 tablespoon of soy sauce
1 teaspoon minced fresh ginger
½ teaspoon salt
2 cups of mixed salad greens
1 large cucumber, chopped
1 carrot, peeled, halved lengthwise and sliced
½ bunch of enoki mushrooms
Sesame seeds and spring onion to taste
Step 1
Whisk canola oil, vinegar, soy sauce, sesame oil, ginger and salt in a bowl.
Step 2
Place tofu and 2-3 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.
Step 3
Remove from the heat, add 1 tablespoon of the dressing to the pan and stir to coat.
Step 4
Add enoki mushrooms to the pan with the remaining sauce.
Step 5
Toss enoki mushrooms, greens, carrots and cucumber with the remaining dressing.
Step 6
Serve immediately with rice, topped with the warm tofu.
Step 7
Sprinkle sesame seeds and spring onion on top (optional)
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