I love this recipe for several reasons:
1) It is SUPER quick. I can have dinner on the table in 15 minutes (not counting pressing the tofu).
2) It is flavorful AND healthy
3) I don’t feel like I just blew my entire workout.
I modified it slightly: used peanut oil (instead of canola) and omitted peanuts from the recipe. You can find the original here.
1/2 cup miso (soybean paste)
1/2 cup mirin (sweet rice wine)
1/2 cup rice vinegar
1 tablespoon finely grated fresh ginger
5 tablespoons peanut oil
2 (14oz) packages water-packed firm tofu, drained and pressed
mixed salad greens
minced chives, optional
1. Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
2. Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.
3. Heat 1 tablespoon peanut oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan; sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.
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