Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.
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.
Heat 1 tablespoon 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.
I think this recipe is great the way it is. I followed the recipe and my husband (a meat-eater) said he would definitely eat it again. Just make sure that you fry the tofu to where it is golden brown and crispy. Tastes so good with the crunchy crust on the tofu.
This meal is good in a pinch. I couldn't find white miso, so I pureed soybeans and made my own. It still made the sauce taste great. I would recommend making more sauce for the salad and tofu because it needs it. However, I did half the recipe to only 4 servings because its me and my husband-- but leave the dressing serving as is.
I think this recipe can be redeemed! It is too salty, has an unnecessary amount of oil & the sauce needs to be poured over the fried tofu, covered & warmed on low for about 15 minutes, then served. Next time I will use tofu packed in water (as instructed) instead of Moru Nu--it tore easily. I used 2 T oil in the sauce and 3 to fry tofu. But in a nonstick pan, you could use 2 T easily. Adding a little less miso or a bit of unsalted broth may help lower the sodium. Bottom line is that it tastes great & I will try again.
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