Crispy tofu salad with miso dressing

This is one of Manami Henderson’s recipes that uses miso, in this case in the dressing. Make your own miso by all means, but it is easier to buy it (sorry Manami). You can get it from any supermarket, but also from the bulk buckets at Flame Tree Co-op.

Serves 4

Ingredients

300-400g firm tofu or chicken
2 cups cabbage
1 large carrot
4 cups seasonal vegetables of your choice*
Sesame seeds to garnish

Miso dressing
2 tbsp miso
2 tbsp mirin
½ tsp lemon juice
½ tsp grated ginger
1 tsp sesame oil
2 tbsp plain vegetable oil

Method

1. In a small bowl, mix together dressing ingredients and set aside.

2. Wash cabbage, carrots and your choice of vegetables and prepare, either shredding, cut into julienne, or chopped into small bite sizes.

3. Drain firm tofu and pat dry. Cut it into thin strips or chop into bite sizes.

4. Add oil in a large frying pan over medium heat. Add tofu and cook for 5 minutes on each side or until golden on each side.

5. In a large bowl, mix all the vegetable and dress lightly with half of the dressing.

6. Serve salad on a plate and place crunchy tofu on top, drizzle with the rest of the dressing and garnish with sesame seeds.

*For warmer weather use cucumber, capsicum, cooked green beans. For colder weather use purple cabbage, cooked cauliflower, broccoli, snow peas