Source: dLife

A delicious salad topped with a light lemon dressing and sherry marinated tofu.

Servings

12.3 oz Tofu, firm, lite , drained
2 tsp cooking sherry
2 tsp low sodium soy sauce
1 tsp sesame oil
8 cup salad greens
1 cup fresh cucumber, peeled and chopped
0.25 cup fresh chopped green onion
2 tbsp fresh lemon juice
1 tsp olive oil
1 tsp red wine vinegar
0.25 tsp sugar
0.25 tsp salt
0.25 tsp black pepper
1 medium garlic cloves , minced

1 Slice tofu lengthwise into 4 pieces. Lay the pieces onto several layers of paper towels and top with more paper towels. Let rest 5 minutes. Slice each piece diagonally into 2 triangles. Arrange the tofu in a shallow baking dish.
2 Whisk together the sherry, soy sauce, and sesame oil. Spoon mixture over tofu and chill for 20 minutes.
3 Preheat oven to 450 degrees F.
4 Bake tofu for 25 minutes. Take out of oven and let rest until room temperature then refrigerate for 30 minutes.
5 Mix together the greens, cucumbers, and green onions. Whisk together lemon juice, olive oil, vinegar, sugar, salt, pepper, and garlic. Pour mixture over top of greens and top with tofu.

For a light lunch entrée, serve this salad with some crusty French bread and a bowl of minestrone. Use either romaine or mesclun, or a mix of gourmet greens.