Chilled Tofu Salad with Miso-Ginger Vinaigrette Recipe

By Phillips

chowhound recipe

Ingredients

• 1 medium carrot, peeled
• 6 ounces green beans, trimmed and cut into 2-inch-long pieces (about 1 1/2 cups)
• 10 ounces firm tofu, cut into 1/2-inch cubes
• 2 medium scallions, thinly sliced on the bias
• 1 medium English cucumber, cut in half lengthwise, seeded, and thinly sliced
• 1 small head butter lettuce, washed, dried, and torn into bite-size pieces (about 5 cups)
• Miso-Ginger Vinaigrette
• 1/4 cup roasted, salted peanuts, coarsely chopped

Preparation

Step 1

1 Using a vegetable peeler, peel carrot into strips and set aside.
2. Bring a small saucepan of heavily salted water to a boil. Add green beans and cook for 2 to 3 minutes. Drain and transfer to a bowl of ice water. When beans are chilled, drain again and pat dry.
3. In a large bowl, place carrots, beans, tofu, scallions, cucumber, and lettuce. Add vinaigrette and toss until vegetables are well coated. Sprinkle peanuts over salad and serve immediately.