Miso Marinated Tofu Salad
Agnieszka Weiner
Delicious vegan salad with aromatic tofu and a combination of vegetables and fruit.
Prep Time 10 minutes mins
Cook Time 10 minutes mins
Total Time 1 hour hr 20 minutes mins
Salad:
- 400 g tofu
- 1 tbsp olive oil
- 120 g lettuce , preferably a mix of different types and colours
- 1 cm mango , peeled and cut into 2cubes
- 0,5 cm cucumber peeled, cut in half lengthwise and sliced into 1half-moons
- 150 g cherry tomatoes halved
- 150 g strawberries cut into quarters
Marinade:
- 4 tbsp miso paste
- 3 tbsp water
- 2 tbsp soya sauce
- 1 tbsp sesame seed
Dressing:
- 3 tbsp olive oil
- 1 tbsp balsamic vinegar
- 2 tsp sesame seed oil
- 2 tsp maple syrup
Press the tofu (see the instructions below)
Whisk all the ingredients for the marinade, add the tofu cubes and stir to cover the pieces well. Marinate for a minimum of 30 minutes (but the longer, the better).
Warm the olive oil, add the marinated tofu pieces and fry them on a medium-high heat stirring often for 7-10 minutes till browned (but not burned); cool down a bit.
Make the dressing by whisking all the ingredients.
Place all the salad ingredients in a big bowl, add the dressing and stir gently.
HOW TO PRESS TOFU:
- Fold up a few pieces of paper towel in quarters (they must be slightly bigger than the tofu block).
- Place a tofu block on one folded paper towel, cover it with another one and a chopping board.
- Put a pan or jug filled with approx 1l of water (or 2 cans with, e.g. beans) on top of the board.
- Leave it like that for at least 30 minutes.
- When the paper towels absorb moisture and get wet, replace them with dry ones.
- You can extend the time of pressing tofu to a few hours (keep it in the fridge then).
- You can use fabric kitchen towels instead of paper towels.
Keyword how to press tofu, miso marinated tofu salad, tofu salad