This nutritious salad features fiber- and iron-rich leafy greens, protein-packed tofu and peanuts and sliced bananas for a surprising sweet kick! This recipe comes to us from our friends at Dole.
Cooking Tip of the Week: When working with tofu be sure to get as much of the water out of the tofu as possible. Drying the tofu before cooking will help you achieve crispy, golden brown delicious tofu.
Food for Thought: Ever heard the expression, “a leopard doesn’t change its spots?” Tofu is definitely not a leopard, it’s more like a chameleon and will take on the flavors you are cooking with! Taste a small piece of tofu before you start cooking and again after adding the sauce to this dish. Notice a big difference? What favorite flavors would you like to try next time you cook tofu?
Family Conversation Starter: Tofu takes on many roles. If you were an actor/actress what role would you like to take on?
Together: Press tofu between several layers of paper towels to drain as much water as possible.
Adult: Cut the tofu into 16 triangle-shaped pieces (cut first so that the knife is parallel to the cutting surface, then cut the top of the block as if cutting a pine into 8 wedges)
Adult: Heat the oils in a non-stick skillet over medium-high heat. Arrange the tofu in the skillet and sprinkle with salt. Cook for 10 minutes, flipping halfway through, until golden brown on both sides.
Kid: Meanwhile, combine the peanut butter, lime juice, soy sauce, ginger and 1/3 cup water in a small bowl. Whisk until smooth.
Kid: Divide the spinach among 4 serving plates and top with carrots, tomatoes, banana and cucumber.
Together: Place 4 pieces of tofu on each plate and top with 3 tablespoons of the peanut dressing.