Tofu Salad with Lāna'i Honey Ginger Vinaigrette

Crispy tofu and a fragrant Lāna'i honey vinaigrette make this fresh summer salad bright and bountiful.


  • 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


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.