September 3, 2010

Eat Your Veggies

I guess I'll stick with the salad theme here.  But instead of something to eat on the side, how about making this one your whole dinner?  I had been eyeballing this one ever since it showed up on The Kitchn months and months ago. Then just a few weeks later it popped up again at Sprouted Kitchen.  This salad had my number, it was taunting me.  It was meant to be a winter salad, being posted all the way back in February, but there's no reason you can't make it any old time.  Which is why it finally came to be, tossed and mixed, in my kitchen in late August.

If you have a tub of miso lingering in the back of your fridge, like me, this here is a good way to put a dent in it.  If you need to buy the miso, don't worry, you'll want to make this dressing again and again.  Actually, I'm not sure if the dressing is the star here or the tofu.  Those tofu sticks are darn tasty.  Caramelized from the sugar in the marinade and a high oven temp, coated in nutty sesame seed with a peppery kick and baked to a nice firm texture.  Give me some more!  (Sorry tofu haters, I think you're crazy, but if you must, go ahead and leave it out.)

It's not all-American, BBQ fare or any of what you'd expect for this Labor Day, but whatevs, it's good. So until next time; stay out of trouble, be safe and have a great holiday weekend, ya'll!  We'll be celebrating D's birthday tonight (Happy Birthday!) and wine tasting this weekend in Santa Barbara County.  Oh yes. 

Miso Slaw with Baked Tofu 

Go ahead and make the full dressing recipe, although you probably won't use all of it for the slaw.  It's terrific on salads or to dip vegetables in.  And after you eat the salad, give yourself a pat on the back, you just ate a bunch, and I really do mean a bunch, of veggies! 

4 servings as a main, 8 as a side 


1/2 cup plain greek yogurt

1/3 cup rice vinegar

3 tablespoons yellow miso paste

3 garlic cloves, minced
1 tablespoon sugar
1 tablespoon grated ginger

1 tablespoon sesame oil

1/2 teaspoon red pepper flakes

2 teaspoons soy sauce

1 14oz package firm tofu
1 1/2 tablespoons soy sauce

1 1/2 tablespoons sugar

1 tablespoon sesame oil
freshly ground pepper
sesame seeds

1 12oz bag broccoli slaw

4 cups spinach, chopped
4 scallions, thinly sliced
1/2 cucumber, peeled, cut lengthwise, seeds removed, and sliced into half moons

1/2 cup slivered almonds, toasted

For the tofu, cut lengthwise into 1/2 inch slabs and put on a layer of paper towels on a plate or cookie sheet.  Cover with another layer of paper towels, another plate and a heavy object, let drain for 1 hour. Cut the tofu, lengthwise again, into half inch sticks.

Preheat oven to 475F.

For the dressing, put all of the ingredients in a bowl and whisk until combined and set aside.

In a wide bottomed bowl, mix the tofu marinade of soy sauce, sugar, sesame oil and pepper. Working carefully with a few sticks at a time, roll them through the marinade to coat each piece. Space them apart on a baking tray covered with a piece of foil. Sprinkle generously with sesame seeds, and bake in the upper third of the oven for about 20 minutes, flip them over halfway through baking. Remove and cool.

While cooling, mix your broccoli slaw, greens, cucumber, scallions and almonds in a bowl and toss with desired amount of dressing.  Serve and top with a few tofu sticks.

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