Chilled Tofu Salad with Miso-Ginger Vinaigrette
TIME/SERVINGS
Total: 10 mins
Active: 5 mins
Makes: 4 to 6 servings
By Kate Ramos
This chilled tofu salad, brimming with crunchy cucumbers and green beans and tossed in a tangy Miso-Ginger Vinaigrette, is a gratifying, nutritious, hot-weather meal.
This recipe was featured as part of our Make Your Own Tofu story.
INGREDIENTS
- 1 medium carrot, peeled
- 6 ounces green beans, trimmed and cut into 2-inch-long pieces (about 1 1/2 cups)
- 10 ounces firm tofu, cut into 1/2-inch cubes
- 2 medium scallions, thinly sliced on the bias
- 1 medium English cucumber, cut in half lengthwise, seeded, and thinly sliced
- 1 small head butter lettuce, washed, dried, and torn into bite-size pieces (about 5 cups)
- Miso-Ginger Vinaigrette
- 1/4 cup roasted, salted peanuts, coarsely chopped
INSTRUCTIONS
- Using a vegetable peeler, peel carrot into strips and set aside.
- Bring a small saucepan of heavily salted water to a boil. Add green beans and cook for 2 to 3 minutes. Drain and transfer to a bowl of ice water. When beans are chilled, drain again and pat dry.
- In a large bowl, place carrots, beans, tofu, scallions, cucumber, and lettuce. Add vinaigrette and toss until vegetables are well coated. Sprinkle peanuts over salad and serve immediately.
Beverage pairing: Lucien Albrecht Pinot Gris Cuvée Romanus, Alsace, France. Tofu, because of its soft texture, is good to pair with a wine of opposite character, namely something sharp with a bit of structure. Pinot Gris from Alsace accomplishes this while also adding pretty pear, apple, and herbal notes that should merge nicely with the miso.
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