Teriyaki Asian Tofu Salad

1- 7 ounce package of baked teriyaki tofu (Trader Joe’s brand used today)

2 teaspoons avocado or olive oil

2 tablespoons lite soy sauce

2 tablespoons white wine

2 tablespoons rice wine vinegar

¼ teaspoon of sesame oil

1 tablespoon brown sugar

1 tablespoon toasted sesame seeds

2 packages of Asian chopped salad (Aldi salad kits used today)

Cut the tofu in to medium size strips (or could do small cubes).  Brown tofu in oil in a medium hot skillet on all sides. 

While tofu is browning, combine soy sauce, white wine, rice wine vinegar, sesame oil and brown sugar in a small bowl.  When tofu is nicely browned add the soy sauce mixture and simmer down, stirring to coat the tofu and until most liquid is evaporated.

Toss the salad greens with the dressing and toppings included with package.  Top with the tofu and sprinkle with toasted sesame seeds.

Can use less lite soy sauce and brown sugar to reduce calories and sodium if desired.  Recipe can also be cut in half; extra tofu will last for several days in the frig or can be frozen.

Makes about 8 servings.

Nutrition Information per serving– Cals -208; Fat -12 gm; Sat fat- 0.25 gm; Chol- 0 mg; Sodium - 486 mg;

Carb - 18 gm; Fiber - 3 gm; Protein - 7 gms; Potassium - 1 mg