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Tofu, green bean & spinach salad with miso dressing
Tofu, green bean & spinach salad with miso dressing
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Prep Time:
20 minutes
Cook Time:
15 minutes
Total Time:
35 minutes
Budget-friendly meal of crunchy greens and spicy tofu.
Ingredients:
  • 250g green round beans, trimmed, halved diagonally
  • 24.00 gm miso paste
  • 40.00 ml rice vinegar
  • 21.00 gm salt-reduced soy sauce
  • 10.00 gm caster sugar
  • 50g (1/3 cup) cornflour
  • 1/2 tsp freshly ground black pepper
  • 350g firm tofu, cut into 2.5cm pieces
  • Olive oil spray
  • 100g baby spinach leaves
  • 6.00 gm sesame seeds, lightly toasted
  • 300g (2 cups) cooked brown rice, to serve
Instructions:
  • Blanch the beans in boiling water for 1-2 minutes until vibrant green and tender-crisp. Shock in cold water, then drain.
  • Combine miso paste, vinegar, soy sauce, and sugar in a small bowl. Stir until the sugar dissolves and the mixture is well combined.
  • On a spacious plate, mix the cornflour and pepper together. Gently coat the tofu in the cornflour mixture and shake off any extra coating.
  • Preheat a large non-stick frying pan on high heat. Lightly spray with olive oil. Cook one-third of the tofu for 1-2 minutes on each side until golden brown. Transfer to a plate. Repeat with the remaining tofu in two more batches.
  • Evenly distribute spinach and beans on plates. Add tofu on top. Sprinkle sesame seeds and drizzle dressing. Serve with rice.

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