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Pan-Crisped Tofu with Greens and Peanut Dressing

Photo: Randy Mayor; Styling: Cindy Barr
Yield 8 servings
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.


  • 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)

Nutrition 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

How to Make It

  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.