Bok Choy and Tofu Salad with Carrot-Ginger Dressing Recipe
-
Category
Mains
-
Cusine
American
What do you need?
How to make?
Ingredients
1 block extra-firm tofu 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
in the bowl of a food processor, combine carrot, shallot, and ginger, and pulse to combine. Add miso, rice vinegar, and sesame oil, and then leave machine running and drizzle in canola oil and water. Blend until smooth. In a large bowl, combine bok choy and tofu, and then add dressing and fold gently to combine . Season to taste with salt and pepper. Stir in cilantro and peanuts and serve immediately.