Estimated Nutrition (whole recipe, rough)
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Cherry | 1 cup (138g) | 87 |
| Tofu | 100g firm | 76 |
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Chili | 1 tsp (2.7g) | 8 |
| Garlic | 1 clove (3g) | 4 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| Water | not in our table | 0 |
| Salad | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/2 cup water
- 4 tablespoons low-sodium soy sauce
- 2 teaspoons vegetable oil
- 2 cloves garlic, crushed
- 1 teaspoon fresh ginger, grated
- 1 teaspoon chili paste
- 1 pound firm tofu cut into 1-inch cubes
- 4 cups mixed salad greens
- 1 cucumber, thinly sliced
- 1 cup cherry tomatoes, halved
- =
Directions
1.Prepare grill.
2. In a medium bowl, combine the water, soy sauce, oil, garlic, ginger and chili paste. Add the tofu cubes and gently toss until well-coated. Cover and refrigerate for 30 minutes to overnight. Drain and reserve the marinade.
3. Make the dressing: In a small saucepan, heat 1/2 cup of water over medium-high heat. Add miso paste and stir until dissolved. Remove from heat then stir in the rice wine vinegar, oil, ginger and sesame seeds then set aside to cool completely.
4. Skewer the tofu cubes on wooden or metal skewers. Brush with reserved marinade and grill for about 3-4 minutes or until slightly browned, turning once. Remove from grill and set aside to cool.
5. In a medium sized bowl, add the mixed salad greens, cucumber and tomatoes. Add the tofu cubes then drizzle the dressing over the salad. Gently toss to coat then serve.