Bok Choy and Tofu Salad with Carrot-Ginger Dressing

Ingredients

• 1 block extra-firm tofu, drained in the fridge on paper towels under a weight for several hours or overnight, then cut into matchsticks
• 1 large carrot, peeled and roughly chopped
• 1 small shallot, peeled and roughly chopped
• 2-inch knob fresh ginger, peeled and roughly chopped
• 2 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1/4 cup canola oil
• 2 tablespoons water
• 5 baby bok choy, cleaned of all grit, cut in half lengthwise and shredded
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped salted peanuts
• Kosher salt and freshly ground black pepper

Directions

1. Make the dressing first: add the carrot, shallot, and ginger to a food processor and pulse until they start to break down together. Spoon in the miso, pour in the rice vinegar and sesame oil, then run the machine while you slowly stream in the canola oil and water. Process until the dressing is smooth.
2. Add the bok choy and tofu to a large bowl. Pour over the dressing and fold everything together gently; you may not need every last bit of dressing. Taste and adjust with salt and pepper, then mix in the cilantro and peanuts. Serve right away.