Pan-Crisped Tofu with Greens and Peanut Dressing

  • bariolio Posted: 10/22/09
    Worthy of a Special Occasion

    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.

  • Saecca Posted: 12/31/09
    Worthy of a Special Occasion

    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.

  • LizaEdelman Posted: 12/28/09
    Worthy of a Special Occasion

    This is a great healthy, fast weeknight dinner. The flavors are bright and the salad is crunchy and the tofu is crispy and warm creating a great contrast.

  • Noblefir75 Posted: 03/21/11
    Worthy of a Special Occasion

    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.

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