Next time you need a salad for a picnic or other outdoor event, try this Asian-style salad with tofu, cucumber and bean sprouts.

Cucumber and Fried Tofu Salad

1/2 cup vegetable oil
1 (14-ounce) block firm tofu, cut into 1 x 1/4-inch slices
1 large cucumber, cut into 1 x 1/4-inch slices
2 cups bean sprouts
1 small onion, finely chopped
2 cloves garlic, finely chopped
3 tablespoons MAGGI Seasoning Sauce
3 tablespoons rice vinegar
2 tablespoons packed brown sugar
1/2 teaspoon chili powder
1/4 cup finely chopped cilantro
2 large hard-cooked eggs, sliced (optional)

1. Heat oil in large skillet over medium-high heat. Fry tofu, stirring occasionally, for 7 to 10 minutes or until golden brown on both sides. Remove with a slotted spoon and drain on paper towels. Cool for 30 minutes.
2. Combine cucumber, tofu and bean sprouts in large bowl; refrigerate for 1 hour.
3. Combine onion, garlic, seasoning sauce, vinegar, sugar and chili powder in small bowl. Mix until sugar is dissolved. Set aside for 30 minutes.
4. Pour dressing over cucumber mixture and toss. Sprinkle with cilantro.
5. Serve garnished with sliced, hard-cooked eggs.

Makes 6 servings.

Nutritional Information Per Serving (1/6 of recipe): Calories: 300; Calories from Fat: 220; Total Fat: 25 g; Saturated Fat: 3 g; Cholesterol: 0 mg; Sodium: 690 mg; Carbohydrates: 13 g Dietary Fiber: 3 g; Sugars: 7 g; Protein: 12 g

Recipe and photograph are the property of Nestlé® and Meals.com, used with permission.