Tofu Salad with Miso Dressing

Name: Tofu Salad with Miso Dressing (Tofu Sarada Miso Doresshingu)
Cuisine: Japanese
Ingredients: 2 Hocks (about 22 ounces) firm tofu; 2 Hocks (about 22 ounces) firm tofu; 3½ ounces Saikyo miso (sweet white miso); ¼ cup sake (rice wine); ¼ cup sake (rice wine); 1 tablespoon sugar; 1 clove crushed garlic; 1 garlic clove, halved; 1 tablespoon tamamiso (miso and egg sauce), or more Saikyo miso; 1 tablespoon tamamiso (miso and egg sauce), or more Saikyo miso; 1 tablespoon tamamiso (miso and egg sauce), or more Saikyo miso; 1 tablespoon tamamiso (miso and egg sauce), or more Saikyo miso; 1 teaspoon smooth French-style mustard; 1 tablespoon komezu (rice vinegar); 1 tablespoon komezu (rice vinegar); 2 tablespoons olive oil or vegetable oil; Tamari; Salt; ¼ kabocha, seeded but not peeled, preferably, or 1 small sweet potato; ¼ kabocha, seeded but not peeled, preferably, or 1 small sweet potato; 1 medium lotus root, preferably, or 1 small potato; 1 medium lotus root, preferably, or 1 small potato; 1 medium carrot; Vegetable oil, for deep frying; Vegetable oil, for deep frying; ¼ cup potato starch or cornstarch; ¼ cup potato starch or cornstarch; Mixed salad greens

Tofu Sarada Miso Doresshingu

Preparation info

4
servings

Difficulty
Easy

Appears in

The Japanese Kitchen

By Hiroko Shimbo

Published 2000

About

The texture of fresh tofu, either firm or soft, seems to be unacceptable to some Westerners. This preparation, in which tofu is marinated in miso, pan-fried, and served with assorted salad leaves, may change such an attitude. Try this joyful way to eat healthy tofu.

The miso dressing used in this recipe may become one of your favorites.

Ingredients

Asia
Japan
Starter
Vegetarian

Ingredients

Method