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Asian Tofu Salad with Miso Dressing

Servings: 4 Servings

 

Cooking spray
2 Tbsp  ginger, minced
1 clove  garlic, minced
8 oz  mushrooms, sliced (use domestic, shiitake or oyster)
8 oz  WestSoy Thai Sesame Peanut Baked Tofu, sliced about 1/3 inch on the diagonal
4 oz  snow peas, cleaned
1 bunch  green onions (both white and green parts), sliced on the diagonal
Freshly ground black pepper to taste
Tamari or soy sauce to taste
1  small head Napa cabbage, sliced thin
3  medium carrots, peeled and grated
1/2 cup  tamari roasted cashews or almonds
White Miso Dressing (recipe follows)
White Miso Dressing
1 Tbsp  fresh ginger, finely grated
3 Tbsp  white miso
1/4 cup  Spectrum Brown Rice Vinegar (un-seasoned)
2 Tbsp  honey
1 Tbsp  toasted sesame oil

Spray a wok or skillet with cooking spray and set on the stove. Heat the oil in the wok or skillet over medium high heat. When the oil is hot, add the ginger and garlic and saute for 2-3 minutes.  Add the mushrooms, cook until soft and browned,  then add the tofu, and stir fry for 2 minutes. Add the snow peas, and green onion, saute for 1 minute. Season with freshly ground black pepper and tamari.

Toss the cabbage and carrots together with some of the dressing and place on individual plates or on one large platter. Arrange the tofu sauté on top of the greens and garnish with the tamari cashews or almonds.

White Miso Dressing
Combine the ginger, white miso, rice vinegar, honey, soymilk, peanut oil and sesame oil in a blender. Puree until smooth and creamy.  Makes about 1 and 1/2 cups.