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Tofu Salad

With Asparagus, Mushrooms and Soy Miso Dressing

From AKASHA RICHMOND:

More recipes from Chef Robert Danhi:

Corn Chowder

Makes 4 servings

Ingredients	Directions
Tofu Salad Canola cooking spray 1 tablespoon soy oil 2 tablespoons grated fresh ginger 1 clove garlic, minced 8 ounces fresh shiitake mushrooms, stems removed and wiped clean, cut into 1/2-inch slices 8 ounces prebaked seasoned tofu, cut into bite sized pieces 1 bunch asparagus, tough ends trimmed, sliced on the diagonal 1 bunch green onions, white and most of the green parts sliced on the diagonal Freshly ground black pepper 1 tablespoon soy sauce 1 small head napa cabbage, shredded 1 cup shredded red cabbage 1 medium sized carrots, cut into thin match sticks 1/2 cup roasted and salted soynuts Soy Miso Dressing 1 tablespoon finely grated fresh ginger 3 tablespoons soybean miso 1/4 cup rice vinegar (un-seasoned) 2 tablespoons mild honey 1/2 cup plain soymilk 1/2 cup soy oil 1 tablespoon toasted sesame oil	Spray a wok or skillet with cooking spray, add the oil and heat over medium-high heat. When the oil is hot, add the ginger and garlic and stir-fry for 2 to 3 minutes. Add the mushrooms and cook until tender and browned. Then add the tofu, and cook for 2 minutes more. Add the asparagus and green onions cook for about 40 seconds. Season with pepper and soy sauce. Combine the ginger, miso, rice vinegar, honey, soymilk, soy oil and sesame oil in a blender. Puree until smooth and creamy. In a large bowl, toss the cabbage, red cabbage and carrots together with some of the dressing and place on individual plates or 1 large platter. Arrange the tofu mixture on top of the salad. Garnish with the soy nuts and serve with additional dressing.

Ingredients

Directions

Tofu Salad

Canola cooking spray
1 tablespoon soy oil
2 tablespoons grated fresh ginger
1 clove garlic, minced
8 ounces fresh shiitake mushrooms, stems removed and wiped clean, cut into 1/2-inch slices
8 ounces prebaked seasoned tofu, cut into bite sized pieces
1 bunch asparagus, tough ends trimmed, sliced on the diagonal
1 bunch green onions, white and most of the green parts sliced on the diagonal
Freshly ground black pepper
1 tablespoon soy sauce
1 small head napa cabbage, shredded
1 cup shredded red cabbage
1 medium sized carrots, cut into thin match sticks
1/2 cup roasted and salted soynuts

Soy Miso Dressing

1 tablespoon finely grated fresh ginger
3 tablespoons soybean miso
1/4 cup rice vinegar (un-seasoned)
2 tablespoons mild honey
1/2 cup plain soymilk
1/2 cup soy oil
1 tablespoon toasted sesame oil

Spray a wok or skillet with cooking spray, add the oil and heat over medium-high heat. When the oil is hot, add the ginger and garlic and stir-fry for 2 to 3 minutes. Add the mushrooms and cook until tender and browned. Then add the tofu, and cook for 2 minutes more. Add the asparagus and green onions cook for about 40 seconds. Season with pepper and soy sauce.

Combine the ginger, miso, rice vinegar, honey, soymilk, soy oil and sesame oil in a blender. Puree until smooth and creamy.

In a large bowl, toss the cabbage, red cabbage and carrots together with some of the dressing and place on individual plates or 1 large platter. Arrange the tofu mixture on top of the salad. Garnish with the soy nuts and serve with additional dressing.

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