Pea, Carrot, and Tofu Salad

Ingredients

• 1 cup matchstick-cut carrots 
• 1 medium head bibb lettuce 
• 0.3 teaspoon pepper black freshly ground
• 8 ounce water chestnuts drained canned
• 16 ounce peas green frozen thawed
• 0.5 cup onion red thinly sliced
• 4 teaspoons roasted unsalted
• 2 tablespoons sesame oil 
• 0.5 cup sesame ginger dressing light
• 14 ounce water-packed tofu firm drained

Equipment

• bowl
• frying pan
• paper towels

Directions

1. Place tofu on several layers of heavy-duty paper towels. Cover tofu with additional paper towels; gently press out moisture.
2. Cut tofu into 1-inch cubes.
3. Heat oil in a large nonstick skillet over medium-high heat.
4. Add tofu; cook 5 to 6 minutes on each side or until golden on all sides, stirring occasionally.
5. Combine tofu, dressing, and next 5 ingredients in a large bowl; toss gently to coat. Divide lettuce evenly among 4 plates. Top lettuce with 1 3/4 cups tofu mixture.
6. Sprinkle evenly with sunflower seed kernels.