Weight Watchers Crispy Tofu Salad



  • 1 inch fresh ginger, sliced
  • 14 ounces extra firm tofu (low-fat)
  • 1 tsp fresh or dried lemongrass (optional)
  • 3 tbsp soy sauce
  • 1 tsp sesame oil
  • 1-2 thinly sliced scallions
  • 2 garlic cloves, minced
  • Pepper, to taste
  • Salt, to taste


  1. Mix all the ingredients except for the tofu in a square 9 by 9 inch baking pan.
  2. Remove the water from the tofu, cut into half lengthwise. Paper towel can be used to blot it.
  3. Pre-heat the non-stick pan over medium fire and spray using a nonstick spray.
  4. Cook the sliced tofu in the pan for around four to five minutes, use a huge spatula to flip it. Brown it to give texture and color.
  5. Put the sliced tofu in the marinade, turn the spatula once.
  6. As the tofu sits in the marinade, turn using a spatula once.
  7. Cut the slab three times lengthwise as the tofu sits in the marinade. Toss slowly.
  8. Marinate the tofu for thirty mins.
  9. Take out the garlic and ginger slices. Serve chilled or warm.


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