PREP: 20 minutes MARINATE: 30 minutes COOK: 5 minutes MAKES 6 servings
1⁄4 cup reduced-sodium soy sauce
1⁄4 cup Asian sweet chili sauce
1 tablespoon creamy peanut butter
1 clove garlic, minced
1 teaspoon grated fresh ginger
1 16- to 18-ounce package firm water-packed tofu (fresh bean curd)
1 teaspoon toasted sesame oil
11⁄2 cups chopped, peeled jicama
1 cup seeded and thinly sliced red sweet pepper (1 medium)
1 cup coarsely shredded carrot
4 cups shredded romaine lettuce
2 tablespoons unsalted dry-roasted peanuts
2 tablespoons snipped fresh cilantro
1 For marinade, in a small bowl whisk together soy sauce, chili sauce, peanut butter, garlic, and ginger. Pat tofu dry with paper towels. Cut tofu crosswise into 12 slices. Place slices into a 2-quart rectangular baking dish. Drizzle tofu with 3 tablespoons of the marinade, turning to coat tofu. Let marinate at room temperature for 30 minutes, turning tofu occasionally. For dressing, reserve the remaining marinade; set aside.
2 In an extra-large nonstick skillet heat sesame oil over medium-high heat. Remove tofu slices from the marinade. Carefully pour marinade from baking dish into the skillet. Add tofu slices to the hot skillet. Cook tofu for 5 to 6 minutes or until light brown, turning once halfway through cooking. Remove from heat; set aside.
3 In a large bowl combine lettuce, jicama, sweet pepper, and carrot. Divide lettuce mixture among individual salad plates. Top with tofu, peanuts, and cilantro. Serve with reserved dressing.
PER SERVING: 179 cal., 7 g total fat (1 g sat. fat), 0 mg chol., 515 mg sodium, 18 g carb., 3 g fiber, 11 g pro.
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