Cool Tofu Salad Infused with Miso-Ginger Dressing

Cool Tofu Salad Infused with Miso-Ginger Dressing

Here's a refreshing twist on a classic salad – the Chilled Tofu Salad with Miso-Ginger Vinaigrette**! This vibrant dish blends the textures of crunchy veggies with the savory, tangy delight of miso and ginger.

Ingredients- 1 block of firm tofu (about 12 ounces), drained and cubed- A medley of greens (like arugula, spinach, or lettuce) – around 2 cups- 1 large red bell pepper, sliced thinly- 1 cup sugar snap peas, trimmed- 1 large cucumber, peeled and sliced thinly- 1/4 cup chopped scallions

For the Miso-Ginger Vinaigrette:- 2 tablespoons white miso paste- 2 tablespoons rice vinegar- 1 tablespoon sesame oil- 1 tablespoon vegetable oil- 2 tablespoons grated ginger- 1 minced garlic clove- Salt and pepper, to taste- 1 tablespoon honey or maple syrup (optional, for sweetness)

Instructions1. Tofu Treatment: - Wrap tofu in clean dish towels or paper towels, and press it between plates for at least 20 minutes to release excess moisture. - Once pressed, cube the tofu and refrigerate it to chill.

1. Veggie Prep:
2. Slice the bell pepper, sugar snap peas, and cucumber.
3. Wash and dry the greens.
4. Chop the scallions.
5. Miso-Ginger Vinaigrette Mix:
6. In a blender or food processor, mix miso paste, rice vinegar, sesame oil, vegetable oil, grated ginger, garlic, salt, pepper, and honey or maple syrup (if using).
7. Blend until the mixture is smooth and creamy. Taste and adjust seasoning if necessary.
8. Salad Time:
9. In a large bowl, gently toss the mixed greens, sliced bell pepper, snap peas, and cucumber.
10. Add the chilled tofu cubes to the salad and gently mix to combine.
11. Drizzle the Miso-Ginger Vinaigrette over the salad and sprinkle chopped scallions on top.
12. Chill and Serve:
13. Refrigerate the salad for at least 30 minutes to let the flavors mingle.
14. Serve chilled, garnished with more scallions if desired.

Bonus Tips:

• To add some crunch, sprinkle toasted sesame seeds or chopped nuts over the salad.
• Feel free to adjust the amount of ginger and garlic in the vinaigrette according to your taste.
• This salad can be prepared ahead of time, making it perfect for picnics or work lunches.

1. After pressing and chilling the tofu, add it to the bowl with the mixed greens, sliced bell pepper, sugar snap peas, and cucumber.
2. In order to make the Miso-Ginger Vinaigrette, blend the miso paste, rice vinegar, sesame oil, vegetable oil, grated ginger, garlic, salt, pepper, and honey or maple syrup in a blender or food processor until smooth and creamy.
3. Toss the salad gently and drizzle the Miso-Ginger Vinaigrette over it before sprinkling chopped scallions on top.
4. You can dress up your salad with extra crunch by sprinkling toasted sesame seeds or chopped nuts on top, or adjust the amount of ginger and garlic in the vinaigrette to suit your taste. This refreshing Chilled Tofu Salad can be prepared ahead of time for picnics or work lunches, and may even be garnished with additional scallions if desired. (creditline: C8B6FC34C09644362CC544906BB1B9F3)

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