- Drain 1 (16-ounce) package of extra-firm tofu. Cut into ½ -inch cubes and place on clean kitchen towel to absorb excess moisture.
- In a bowl whisk together ¼ cup rice vinegar, 1 tablespoon sesame oil, 3 tablespoons reduced-sodium soy sauce, 1 teaspoon Asian chili sauce, 1 teaspoon grated ginger and 1½ tablespoons sugar.
- Heat a nonstick skillet over medium-high heat. Spray with vegetable cooking spray. Add tofu cubes, 2 tablespoons of the vinegar-oil mixture and 1 cup trimmed snow peas. Cook for 5 minutes, stirring throughout. Add 1 cup frozen edamame beans and sauté an additional few minutes. Remove from heat and set aside.
- In a large salad bowl place 1 package of mixed greens, 1 thinly sliced cucumber, and 2 medium sliced carrots. Add the tofu mixture and remaining dressing. Toss to mix. Sprinkle the top with ¼ cup chopped dry roasted peanuts.
Makes 6 servings.
