Tofu And Spinach Salad Spicy Miso Dressing Recipes

SPINACH AND TOFU SALAD

Here's a spinach salad that takes cues from Japan and is hearty enough to be a main course. Try to find crisp, medium curly-leaf spinach, which will hold up when dressed. (Baby spinach leaves will surely wilt.) Other sturdy greens - such as mizuna, curly endive or Napa cabbage - can stand in for spinach, or you can combine several kinds of greens.

Provided by David Tanis

Categories dinner, lunch, salads and dressings, main course

Time 45m

Yield 4 to 6 servings

Number Of Ingredients 24

Spinach and Tofu Salad image

Steps:

Heat oven to 375 degrees. Slice tofu into 1-inch-by-2-inch pieces about 1/4-inch thick and place in a deep bowl or on a platter.
Make the marinade: In a medium bowl, whisk together soy sauce, sesame oil, vinegar, sake, brown sugar, ginger and cayenne. Pour marinade over tofu slices to coat well. Leave in marinade for at least 15 minutes. (You may marinate the tofu up to 24 hours in advance.)
While the tofu marinates, pick over spinach leaves and remove any tough stems. Swish the spinach in a deep bowl of cold water. Lift leaves from water into a colander. If you see any sand in the water, repeat up to 3 times, using fresh water each time. Drain well and dry spinach, then wrap in a kitchen towel and refrigerate until ready to use. (You may wash the spinach up to 24 hours in advance.)
Make the dressing: In a small bowl, whisk together lime juice, brown sugar, sesame oil, vegetable oil, soy sauce, miso, garlic and ginger.
Line a baking sheet with parchment paper, and arrange the tofu pieces in a single layer. Spoon remaining marinade over tofu. Bake, uncovered, for 15 to 20 minutes, until slightly crisped. Remove and leave at room temperature.
To make the salad, arrange spinach in a low, wide salad bowl or on a deep platter. Scatter cucumber, daikon and edamame over spinach, then sprinkle with sesame seeds, pumpkin seeds and peanuts. Tuck slices of tofu here and there.
Sprinkle a pinch of salt over everything, then drizzle salad with dressing and serve.

Ingredients

1/2 pound firm tofu
1/4 cup soy sauce
1 tablespoon toasted sesame oil
1 tablespoon rice wine vinegar
1 tablespoon sake
1 tablespoon brown sugar
1 teaspoon grated ginger
Pinch of cayenne
8 ounces medium spinach leaves
2 tablespoons lime or lemon juice
2 teaspoons brown sugar
1 tablespoon toasted sesame oil
3 tablespoons vegetable oil
1 tablespoon soy sauce
2 tablespoons white or red miso
1/2 teaspoon grated garlic (from about 2 to 3 cloves)
1 teaspoon grated ginger (from a peeled 1-inch piece)
1 cup chopped cucumber
1 cup thinly sliced daikon radish
1 cup frozen edamame, thawed
1 teaspoon sesame seeds
2 tablespoons pumpkin seeds
2 tablespoons roasted peanuts
Pinch of kosher salt or flaky sea salt

MISO-GINGER DRESSING

This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.

Provided by Martha Rose Shulman

Categories easy, quick, condiments

Time 5m

Yield 2/3 cup

Number Of Ingredients 8

Miso-Ginger Dressing image

Steps:

Combine the miso and vinegar (or vinegar and lime juice) in a small bowl and whisk together. Add the remaining ingredients and whisk until amalgamated. You can also mix this in a blender.
Toss with the salad of your choice.

Nutrition Facts : @context http, Calories 410, UnsaturatedFat 33 grams, Carbohydrate 7 grams, Fat 42 grams, Fiber 1 gram, Protein 3 grams, SaturatedFat 7 grams, Sodium 493 milligrams, Sugar 3 grams

Ingredients

1 rounded tablespoon white or yellow miso
2 tablespoons seasoned rice vinegar, or 1 tablespoon rice vinegar and 1 tablespoon fresh lime juice
1/2 teaspoon grated fresh ginger
1 small garlic clove; pressed, minced or put through a press
Pinch of cayenne
2 tablespoons dark sesame oil
2 tablespoons peanut oil or grapeseed oil
2 tablespoons plain low-fat yogurt

MISO UDON NOODLES WITH SPINACH AND TOFU

Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.

Provided by bolshevik

Categories Everyday Cooking Vegetarian Main Dishes Asian

Time 25m

Yield 2

Number Of Ingredients 13

Miso Udon Noodles with Spinach and Tofu image

Steps:

Bring a large pot of lightly salted water to a boil. Cook udon in boiling water, stirring occasionally, until noodles are partially cooked, 5 to 7 minutes.
Meanwhile, combine butter, miso paste, sesame oil, and honey in a wok over medium heat and cook until sizzling. Add garlic and saute until fragrant, about 1 minute. Add tofu and cook for about 1 minute.
Drain udon noodles and add to wok with water. Cook and stir for 3 minutes. Add spinach and green onions; mix until spinach has wilted. Stir in soy sauce.
Ladle into two bowls. Drizzle with Sriracha and sprinkle sesame seeds on top.

Nutrition Facts : Calories 495.9 calories, Carbohydrate 68.1 g, Cholesterol 15.3 mg, Fat 16.3 g, Fiber 2.7 g, Protein 20.1 g, SaturatedFat 5 g, Sodium 1481.3 mg, Sugar 5 g

Ingredients

1 (7 ounce) package dried udon noodles
1 tablespoon salted butter
1 tablespoon miso paste
1 teaspoon sesame oil
1 teaspoon honey
1 clove garlic, finely chopped
1 cup cubed tofu
½ cup water
3 cups fresh spinach
3 stalks green onions, minced
1 tablespoon soy sauce
1 dash Sriracha sauce, or to taste
¼ teaspoon sesame seeds, or to taste

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Gather all the ingredients. Bring a big pot of water to a boil. [Optional] If your sesame seeds are not toasted/roasted yet, or if you want more toasty taste/fragrance, put sesame seeds in a frying pan and toast them on low heat. When 2-3 sesame seeds start to pop from the pan, remove from the heat.
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In a suribachi (mortar), add 2 Tbsp sesame seeds and grind with a surikogi (pestle) until sesame seeds are almost ground. It’s nice to leave some texture.

Tofu And Spinach Salad Spicy Miso Dressing Recipes

SPINACH AND TOFU SALAD

MISO-GINGER DRESSING

This is a great dressing for cooked vegetable salads, spinach salads, tofu and noodle salads, and it's also delicious with a simple bowl of rice.

MISO UDON NOODLES WITH SPINACH AND TOFU

Vegetarian, umami, broth-free miso noodle dish. Eat as side or on its own.

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