Pan-Crisped Tofu with Greens and Peanut Dressing

Photo: Randy Mayor; Styling: Cindy Barr
This sweet-salty dressing deliciously turns crisp tofu and salad greens into a light lunch or dinner. Allow 30 minutes in your prep time for pressing the tofu.

Yield:

8 servings

Recipe from

Nutritional Information

Calories 266
Fat 18 g
Satfat 1.8 g
Monofat 8.3 g
Polyfat 6.8 g
Protein 13.9 g
Carbohydrate 13 g
Fiber 4.1 g
Cholesterol 0.0 mg
Iron 3 mg
Sodium 375 mg
Calcium 227 mg

Ingredients

1/3 cup white miso (soybean paste)
1/3 cup mirin (sweet rice wine)
1/3 cup rice vinegar
1 tablespoon finely grated peeled fresh ginger
1/2 cup chopped dry-roasted peanuts, divided
5 tablespoons canola oil, divided
2 (14-ounce) packages water-packed firm tofu, drained
8 cups gourmet salad greens
Minced fresh chives (optional)

Preparation

1. Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.

2. 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.

3. 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.

Note:

Corinne Trang,

September 2009