This weather makes me want to sleep….which makes it hard to get anything accomplished, but with my coffee in hand I managed to at least post this recipe.
The dressing is mostly inspired by a salad I had a few times at a japanese restaurant and I’ve been dreaming about it ever since. The rich salty flavour of the miso pairs perfectly with fresh crispy vegetables and it all comes together pretty quickly with a few pieces of tofu.
In a food processor, blend together the following ingredients until smooth:
- Half of 1 large carrot (shredded)
- 2 Tbsp of dark miso paste
- 1 1/2 Tbsp of rice vinegar
- 1 1/2 Tbsp of Sesame Oil
- 4 Tbsp of canola oil
You can add a bit of water if you you like your dressing a bit thinner.
I used an empty salad dressing bottle to store it in the fridge.
Chop up some veggies. I used some shredded cabbage, sliced red pepper, cilantro, basil, and spring onion. Set aside.
I used medium-firm tofu because it crisps up really well. You will need to take it out of the package and dry it out before frying. Wrap the tofu in a kitchen towel or napkin and place a heavy dish on top to press out the moisture.
Cut the tofu into 1 inch cubes and heat up some oil in a frying pan or skillet.
Fry until the tofu is golden-brown and crispy.
I like to toss the vegetables in a bit of dressing before adding the tofu, then I put them into bowls and place the tofu with a little more dressing drizzled over the top.