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, filling, healthy meal.
This recipe was featured as part of our Make Your Own Tofu project.
- 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
- 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 is a good choice, and also adds pretty pear, apple, and herbal notes that should merge nicely with the miso.
COMMENTS | ADD YOUR OWN
looks tasty
how long does it keep in the fridge?
lizpetty: you could make it up to 1 day in advance if you combine everything (aside from dressing and peanuts) ahead of time, cover it with a damp paper towel, and keep it in an airtight container or in the vegetable drawer of your refrigerator.
Made this on the weekend. Improvised a bit and added some snow peas, enoki mushrooms, soy sauce, and sunflower seeds in place of the peanuts. It was excellent! (Shame I was only able to get two servings out of the salad and not 4-6 as the recipe suggested.) More recipes with tofu/miso/ginger, PLEASE.