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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!

Ingredients for ​Grilled Tofu and Clementine Salad with Sesame-Miso Vinaigrette

For 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:
  1. In a medium bowl, whisk together tahini, miso, sesame oil, soy sauce, salt and pepper. Add firm tofu - gently toss to coat. Bake in a preheated oven at 220°C for 13-15 minutes until crispy golden. Set aside to cool slightly, that is if you can manage to keep your hands off this crazy-delicious stuff. Btw, this tofu goes beautifully with rice and grilled veggies too.
For Dressing and Salad:
  1. Whisk together all ingredients for dressing, adding water slowly to thin out the sauce to your desired consistency. Adjust vinegar, and pepper to taste. Serve salad in four platters topped with warm grilled tofu and salad dressing.
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