Crispy Tofu Salad with Miso Ginger Mustard Dressing
A crushable, high-protein salad.
By Ethan ChlebowskiThis is a go-to summer meal for me.
Ethan Chlebowski
Ingredients
Crispy tofu
- firm tofu1 package
- salta sprinkle
- baking spray, or cooking oilas needed
Miso dressing
- rice vinegar5 parts50 g
- miso paste4 parts40 g
- sesame oil1 part10 g
- karashi mustard, or dijon1/2 part5 g
- fresh ginger, grated or finely mincedto taste
Other salad components
- romaine lettuce, roughly choppeda handful
- cucumbers, choppeda handful
- cherry tomatoes, halveda handful
- sesame seeds
- pickled ginger
- chili crisp oil
Method
Step 1: Salt the tofu
Cut the tofu package into even, 1" cubes. Evenly sprinkle all sides of the tofu pieces with salt to . Place on a wire rack or paper towel. Let it rest for at least 10 minutes to season and draw out some moisture.
Step 2: Make the dressing
Meanwhile, add all miso dressing ingredients to a container or squirt bottle and shake until . Taste and adjust as needed.
Step 3: Crisp the tofu
Preheat an oven broiler on the high setting. Use a paper towel to dry off the exterior of the tofu pieces. Add them to a lightly oiled sheet pan, and spritz or toss with a bit more oil to just barely coat. for 5-7 minutes, flip, and broil for another 5-7 minutes until well colored and crispy.
- Alternatively, use an at 450°F/232°C and go for 10-15 minutes or until crispy.
Step 4: Assemble & serve
Add all remaining salad components to a bowl, including a portion of crispy tofu.
- The ratios are up to you, but equal parts of the tofu, lettuce, tomato, and cucumber make for a satisfying & texturally interesting meal.
Toss or drizzle with the miso dressing and garnish as desired. Serve & enjoy.
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