Heirloom Salad, Creamy Sesame-Miso Tofu
The tart, lightly dressed greens meld well with the creamy bed of miso and sesame-flavored tofu. When tomatoes are in season, they make a lovely addition to the mix. You can serve the salad with Japanese crackers for a fun bit of crunch.
4 servings
Sesame-Miso Tofu:
- 1 (14-oz.) package firm tofu
- ⅓ c. white miso paste
- 3 tbsp. rice vinegar
- 3 tbsp. toasted sesame seeds
Dressing:
- 3 tbsp. untoasted (light) sesame oil or other neutral oil
- 3 tbsp. rice vinegar
- 1 tbsp. soy sauce or tamari
- 1 tsp. toasted sesame oil
- ¾ tsp. sugar
Salad:
- 4 c. heirloom green mix, preferably mizuna, tatsoi, and oakleaf
- 1 Japanese, hothouse, or Persian cucumber, very thinly sliced
- 1 medium watermelon radish, very thinly sliced
- 2 medium heirloom tomatoes, cut into wedges (optional)
- Toasted sesame seeds, for garnish
Print Recipe
Instructions:
- For the tofu: Place the tofu in a colander and set over the sink or a bowl. Place a clean cereal bowl on top of the tofu as a weight and let drain for 1 hour.
- Using a handheld or conventional blender, blend the tofu, miso, vinegar, and sesame seeds until smooth. Transfer the mixture to a bowl and chill. (The tofu can be prepared up to 4 days ahead; cover and refrigerate.)
- For the dressing: Whisk together the ingredients to blend in a small bowl. (The tofu and dressing can be prepared up to 4 days ahead; cover and keep refrigerated.)
- To serve the salad: Combine the greens with the cucumber, radish, and tomatoes, if using, in a large bowl. Spoon and spread the miso-tofu mixture onto plates. Whisk the dressing to blend; add enough dressing to coat the salad lightly. Top the miso tofu with the salad. Sprinkle with sesame seeds and serve.
