Miso Tofu Salad

MISO TOFU SALAD

A perfect Summery salad you’ll love!

1 pound firm tofu, cubed into 1-2 inch squares

1 small red onion, sliced

2 sweet Marconi peppers (Italian peppers*an alternative to red or yellow bell peppers), chopped

1 English or 2 Persian cucumbers

3Tbs Sesame oil

 

Use a wok and place the bite-sized, cubed tofu in the hot oil and cook until they turn a light brown color.Turn frequently while cooking  Remove immediately with a slotted spoon and place on a paper towel lined plate or dish.

Once the tifu has cooled completely, add to a bowl and mix in the chopped veggies

 

Make the dressing

1 Tbsp yellow miso *make it a generous Tbs

1 Tbsp rice vinegar

the juice of 1 large lime

1/2 tsp  fresh ginger, grated

1-2 garlic cloves, pressed

2 Tbsp dark sesame oil

2 Tbsp peanut oil

2 Tbsp plain whole milk yogurt

In a small bowl, whisk the vinegar, lime & miso together until well blended. Then add all the other ingredients and whisk again and you’re done!

Pour the dressing over your tofu/veg mixture and toss so that everything is coated.

*optional:  Let the salad sit for several hours or overnight in the fridge, so the onion can marinate, soften and become less sharp.

*add a sprinkle of fresh chopped basil, mint or cilantro to your creation if you like