Tofu & Spinach Salad with Spicy Miso Dressing
Recipe from the Wyllie Fox Farm Kitchen
¼ cup rice wine vinegar
1 tbsp thin soy sauce
2 tbsp light miso paste
½ tbsp sugar
2 tbsp chopped pickled ginger
1 tsp sesame oil
½ cup canola oil
½ cup chopped scallions
salt & white pepper, to taste
3 cups baby spinach chiffonade (cut into thin ribbons)
1 package soft tofu, cup into ¼ inch slices
1 tbsp toasted sesame seeds
In a blender or food processor, add vinegar, soy sauce, miso, sugar & pickled ginger; blend until smooth. Slowly drizzle in both oils with blender on. Season to taste & fold in scallions.
Toss the spinach with some of the dressing. Make a napoleon by alternating layers of tofu & spinach in a ring mold or a glass serving bowl. Drizzle the remaining dressing on top. Garnish with toasted sesame seeds.
Serves 4
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