Page 224 - UMass2018_CookBook

Ingredients
Serves 8
2 tablespoons white miso 2 tablespoons mirin
2 tablespoons rice wine vinegar
1 teaspoon sesame oil
1 tablespoon grated ginger
7 tablespoons grapeseed oil
1 pound kale, stems removed, leaves cut into thin ribbons
2 (14-ounce) containers firm tofu, drained and cut into 1-inch cubes
1 teaspoon sriracha hot sauce 1 tablespoon tamari
Kale Salad with Pan-Crisped Tofu
Corinne Trang
Preparation
1. In a small bowl, whisk together the miso, mirin, vinegar, sesame oil, ginger and 1 tablespoon of the grapeseed oil until well combined.
2. In a large bowl, combine the kale and half the dressing and toss well to coat. Let stand for 30 minutes.
3. Place the tofu on a baking sheet and pat dry with paper towels. Heat 3 tablespoons oil in a large nonstick skillet over high heat. Add half of the tofu and cook until golden and crisp on all sides, about 5 minutes. Transfer to a bowl. Repeat with the remain- ing oil and tofu.
4. Drizzle the sriracha and tamari on top of the tofu and toss until evenly coated.
5. Divide the kale salad among serving bowls and top with crispy tofu.
210 | TASTE OF HOME