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Week of 5/27/24

Asian Tofu Salad
with edamame / creamy miso dressing

Active: 40 Total: 60
Original GF Paleo Vegetarian
Asian Tofu Salad

This salad is full of crunchy textures and topped with richly seasoned tofu steaks. Miso, a favorite ingredient among our members, makes a creamy, flavorful dressing you'll want to come back to again and again.
Cooking Methods: This recipe includes instructions for using the grill or stovetop. Select your preferred method. 

Tags
Grill Friendly
Proteins
Tofu
Cuisines
Asian - Fusion
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33

Ingredients

Metric
Servings:
4
Asian Tofu:
  • Tofu, extra-firm - 16 oz , 1/2" / 1.3 cm thick "steaks" (vacuum-packed preferable)
  • Soy sauce, low-sodium - 1 Tbsp
  • Vinegar, rice - 1 Tbsp
  • Coriander, ground - 1 tsp
  • Garlic powder - 1 tsp
  • Red pepper flakes (opt) - 1/4 tsp
  • Oil, cooking - 1 Tbsp
Creamy Miso Dressing:
  • Ginger, fresh - 1 tsp , minced or grated
  • Miso, any type - 2 Tbsp
  • Vinegar, rice - 2 Tbsp
  • Soy sauce, low-sodium - 1 tsp
  • Honey - 1 tsp
  • Oil, toasted sesame - 1 Tbsp
  • Water - 2 tsp
  • Oil, cooking - 2 Tbsp
Asian Tofu Salad:
  • Cabbage, Napa - 6 oz , shredded (sub green cabbage)
  • Carrots - 6 oz , shredded (look for pre-shredded to save time)
  • Green onions - 2 stalks , chopped; green and white parts combined
  • Edamame, shelled - 1 cup , defrosted
  • Baby spinach - 5 oz
  • Wonton strips - 4 oz

Choose Cooking Method

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick 'steaks'. (Can be done 1 day ahead)

  2. Marinate tofu - (If prepping right before cooking, get grill heating first.) Combine soy sauce (portion for tofu), vinegar (portion for tofu), coriander, garlic powder, and red pepper flakes (if using). Add tofu to marinade, turning to coat both sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Cabbage / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make dressing - Mince or grate ginger. Combine miso, vinegar (portion for dressing), and soy sauce (portion for dressing) with ginger, honey, sesame oil, and water in a small bowl. Slowly add cooking oil (portion for dressing) while whisking (or blend everything with an immersion blender). If dressing is too thick, add a bit more water or cooking oil to thin. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  5. Green onions - Prep as directed.

  6. Edamame - defrost.

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Make

  1. Remove tofu from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat grill to 400F / 204C degrees, keeping one part of the grill with direct heat and another part with indirect heat. Clean grates and brush with cooking oil (portion for tofu). Place tofu over direct heat. Sear for 2 to 3 minutes on each side. Transfer to indirect heat and continue cooking until tofu is golden brown and heated through, an additional 3 to 4 minutes.

  3. Combine cabbage, carrots, baby spinach, green onions, and edamame in a serving bowl.

  4. Divide salad among serving plates and top with tofu steaks and wonton strips. Drizzle with dressing until salad is dressed to your liking. Enjoy!

Prep

  1. Tofu - If tofu is packaged in water, press out liquid first, like in this video. Then slice into 1/2” / 1.3 cm thick 'steaks'. (Can be done 1 day ahead)

  2. Marinate tofu - Combine soy sauce (portion for tofu), vinegar (portion for tofu), coriander, garlic powder, and red pepper flakes (if using). Add tofu to marinade, turning to coat both sides. Marinate for at least 20 minutes and up to 1 day. (Can be done 1 day ahead)

  3. Cabbage / Carrots - Prep as directed and combine. (Can be done up to 5 days ahead)

  4. Make dressing - Mince or grate ginger. Combine miso, vinegar (portion for dressing), and soy sauce (portion for dressing) with ginger, honey, sesame oil, and water in a small bowl. Slowly add cooking oil (portion for dressing) while whisking (or blend everything with an immersion blender). If dressing is too thick, add a bit more water or cooking oil to thin. Taste and season with some salt and pepper, if needed. (Can be done up to 5 days ahead)

  5. Green onions - Prep as directed.

  6. Edamame - defrost.

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Make

  1. Remove tofu from marinade (discard marinade). Season on both sides with some salt and pepper.

  2. Heat a grill pan or skillet over medium heat. Brush with oil (portion for tofu) and add tofu to heated oil. Sear until golden brown on each side and heated through, 2 to 5 minutes per side.

  3. Combine cabbage, carrots, baby spinach, green onions, and edamame in a serving bowl.

  4. Divide salad among serving plates and top with tofu steaks and wonton strips. Drizzle with dressing until salad is dressed to your liking. Enjoy!

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