Ingredients
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1 (14-ounce) package water-packed firm Tofu
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2 tablespoons Sesame Oil
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1⁄2 cup light Sesame
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1 (16-ounce) package frozen petite Green Peas
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1 cup matchstick-cut Carrots
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1 (8-ounce) can Water Chestnuts
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1⁄2 cup thinly sliced Red Onion
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1⁄4 teaspoon freshly ground Black Pepper
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1 medium head Bibb Lettuce
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4 teaspoons roasted, unsalted Sunflower Seeds
Directions
To get a beautiful brown sear on the tofu, drain the tofu slices between several layers of paper towels to absorb the extra moisture before cooking. Sear the slices in a hot skillet, and while they cook, move them only to turn them over.
Steps
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1
Done
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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. |
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2
Done
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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. |
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3
Done
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Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 13⁄4 cups tofu mixture. Sprinkle evenly with sunflower seed kernels. |
