Spinach Salad with Miso Dressing
Ingredients:
Tofu
1 14-20-ounce block firm or extra-firm tofu, drained
1 tablespoons honey
2 tablespoons soy sauce
3 tablespoons cornstarch
1 tablespoon sesame oil
1 tablespoon white sesame seeds
1 tablespoon black sesame seeds
2 teaspoons Asian chili garlic sauce
Kosher salt
Orange-Miso Dressing
1⁄4 cup freshly squeezed orange juice
1⁄4 cup white miso
2 tablespoon rice wine vinegar
1 tablespoon soy sauce
2 tablespoon sesame oil
2 tablespoon neutral flavored oil
1⁄4 cup basil leaves
1 clove garlic
Salad
6 ounces baby spinach
1 pound asparagus, trimmed and very thinly sliced (or substitute sugar snap peas) on the bias (asparagus is raw for this salad)
6 ounces white mushrooms thinly sliced
4 scallions, thinly sliced on the bias
1⁄2 cup cilantro leaves (optional)
Additional sesame seeds (optional)
Line a small baking sheet or plate with triple thickness of paper towels. Halve the tofu block crosswise and arrange on the lining. Top the tofu with triple thickness of paper towels. With a second baking sheet or weigh it down with a large skillet or pot, and set aside to drain, at least 20 minutes.
With the rack in the middle position, heat the oven to 400 degrees. Line a rimmed baking sheet with parchment paper (very important to use baking paper of tofu will stick) and spray with baking spray. Cut the pressed tofu into 3/4-inch cubes. Whisk honey, soy, cornstarch, sesame oil, sesame seeds, chili-garlic sauce and 3/4 teaspoon salt together in a bowl. Toss tofu in honey mixture to thoroughly coat. Remove tofu from marinade and spread tofu on prepared baking sheet and let tofu marinate for while oven is heating up (or for even better flavor, marinate for an hour). Roast tofu, stirring halfway through, until tofu is browned in spots and edges are lightly crispy, about 25 minutes.
Meanwhile, combine dressing ingredients in a blender and puree until smooth. Adjust seasoning. Set aside.
When ready to serve, toss all the salad ingredients together and the toasted tofu nuggets in a large bowl with the dressing. Season to taste with salt and pepper.