Grilled Tofu and Clementine Salad with Sesame-Miso Vinaigrette
- Serves 4
Grilled sesame-miso tofu is one of our favorite tofu recipes at home. We usually serve this in Buddha bowls with grilled broccoli and veggies topped with nutty sesame-miso dressing. I also love it in salads with seasonal sweet and sour clementines and Asian greens. The clementines here can of course be swapped with any seasonal citrus fruit of your choice. This recipe serves 4, but it’s so good you’ll probably end up eating most of it :) - enjoy the recipe!
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Ingredients for Grilled Tofu and Clementine Salad with Sesame-Miso VinaigretteFor Tofu:
220g firm organic tofu (Tau Kwa), sliced into 1/2cm chunks) 1 heaping tablespoon tahini paste 1 teaspoon white miso 1 tablespoon sesame oil 1 tablespoon light soy sauce salt and pepper, to season For Salad:
200g mixed baby Asian greens (or any leafy greens of your choice) 4 clementines, wedges and sliced 1 Japanese cucumber, thinly sliced For dressing:
1 heaping tablespoon tahini paste 1 teaspoon white miso 1 tablespoon sesame oil 1 tablespoon light soy sauce 1 tablespoon rice vinegar, or more to taste 1 teaspoon honey 2 tablespoon extra-virgin olive oil A few tablespoons water, to thin out sauce pepper, to season |
Recipe |
For Tofu:
For Dressing and Salad:
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