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Greens with Miso-Ginger Dressing and Grilled Tofu

Photo: Jeffery Cross; Styling: Jeffrey Larsen

Total time 35 mins
Yield

Serves 4

A light coating of seasonings and soy sauce brings lots of flavor to grilled tofu. Romaine and cabbage make a good combo, but you could also mix the dressing with any variety of vegetables you have in your fridge--or toss it with cold soba noodles.

Ingredients

  • TOFU
  • 2 pkg. (12 oz. each) extra-firm tofu, drained
  • 2 tablespoons toasted sesame oil
  • 2 tablespoons soy sauce
  • 1 teaspoon light brown sugar
  • 1/4 teaspoon cayenne
  • 1/4 teaspoon garlic powder
  • DRESSING
  • 1/3 cup white miso
  • 2 tablespoons mayonnaise
  • 1 1/2 tablespoons unseasoned rice vinegar
  • 1 tablespoon toasted sesame oil
  • 1/4 teaspoon minced garlic
  • 1/4 teaspoon minced fresh ginger
  • 1/8 teaspoon pepper
  • SALAD
  • 12 ounces romaine lettuce leaves (from 1 large head), coarsely torn
  • 8 ounces thinly sliced red cabbage (1/2 small head)
  • 4 button mushrooms, thinly sliced
  • 2 green onions, sliced
  • 1 carrot, coarsely shredded
  • 1 teaspoon toasted sesame seeds

Nutrition Information

  • calories 391
  • caloriesfromfat 57 %
  • protein 25 g
  • fat 25 g
  • satfat 3.1 g
  • carbohydrate 18 g
  • fiber 5.4 g
  • sodium 1855 mg
  • cholesterol 1.9 mg

How to Make It

  1. Heat a grill to medium-high (450°). Meanwhile, cut each tofu block crosswise into 6 slices. Lay slices between paper towels, press out excess water, then transfer to a rimmed baking sheet. Whisk sesame oil, soy sauce, brown sugar, cayenne, and garlic powder together in a small bowl and pour over tofu slices, turning to coat both sides.

  2. Whisk dressing ingredients together in a small bowl.

  3. Oil cooking grate, using tongs and a wad of oiled paper towels. Transfer tofu slices to grill and cook until grill marks form on both sides, 2 to 3 minutes per side (tofu may stick a little).

  4. Mix lettuce, cabbage, mushrooms, green onions, and carrot in a large bowl. Toss with three-quarters of dressing. Divide salad among 4 dinner plates and arrange 3 tofu slices, slightly overlapping, on top of each. Drizzle remaining dressing over tofu and sprinkle with sesame seeds.