Tofu Salad Chilled, Seasoned with a Vinaigrette Made from Miso and Ginger
Chilled Tofu Salad with Miso-Ginger Vinaigrette
Prepare for a refreshing and flavourful salad that's perfect for any lunch or dinner. Today, we're making a Chilled Tofu Salad, a delightful mix of vegetables, tofu, and a zesty Miso-Ginger Vinaigrette.
To start, gather your ingredients. You'll need a medium carrot, an English cucumber, a head of butter lettuce, green beans, a block of firm tofu, scallions, and a bowlful of carrot strips, green beans, tofu cubes, scallions, cucumber slices, and lettuce leaves.
Peel the carrot and cut it into thin strips. Wash and dry the cucumber, then halve it lengthwise, remove the seeds, and slice it thinly. Trim and cut the green beans into 2-inch-long pieces. Wash, dry, and tear the butter lettuce into bite-sized pieces.
Blanch the green beans by boiling them for a few minutes, then plunge them into an ice water bath to stop the cooking process. Set aside.
Now, let's make the Miso-Ginger Vinaigrette. Coarsely chop the roasted, salted peanuts and set them aside. In a separate bowl, whisk together the peanuts, miso paste, grated ginger, rice vinegar, sesame oil, soy sauce, and a touch of salt.
Prepare the tofu by draining it and cutting it into 1/2-inch cubes.
In a large bowl, combine the lettuce, carrot strips, cucumber slices, green beans, and tofu. Drizzle the Miso-Ginger Vinaigrette over the salad and toss gently to coat. Sprinkle the salad with the chopped roasted, salted peanuts and serve immediately.
And there you have it—a delectable Chilled Tofu Salad that's sure to impress! While the origin of this recipe remains a mystery, one thing is certain: it's a tasty and nutritious addition to any meal. Enjoy!
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