Tofu Salad with Lāna'i Honey Ginger Vinaigrette

Ingredients

• 1 block extra-firm tofu, cubed
• 1 tablespoon cornstarch
• 2 tablespoons olive oil
• 2, 4-ounce containers Lāna‘i Mix
• 2 vine-ripened tomatoes, cut into wedges
• 2 mini-cucumbers, sliced
• 1 medium red onion, sliced
• Salt and pepper to taste

For the Lāna'i Honey Ginger Vinaigrette:

• 3 tablespoons Dijon mustard
• 3 tablespoons Lāna'i honey
• 1/2 cup olive oil
• 1/2 cup red wine vinegar
• 2 1/2 tablespoons minced ginger
• 1 tablespoon chopped Genovese basil
• 1 tablespoon chopped purple basil
• Salt to taste

Preparation

Step 1

Season tofu with salt and pepper and coat with cornstarch. Heat olive oil in a skillet and cook over medium-high heat until all sides are golden brown. Set aside.

Step 2

For the vinaigrette, combine all ingredients in a bowl and mix well.

Step 3

Assemble salad by placing lettuce mix on a platter and top with tofu, tomatoes, cucumbers, and onions. Drizzle with vinaigrette dressing and serve.