Thai Veggie Chopped Salad with Crispy Miso Lime Tofu

Recipe adapted from Caroline Chambers’ What to Cook When You Don’t Feel Like Cooking. Combine Thai Veggie Chop Salad and Crispy Miso Lime Tofu.

Salad Dressing Ingredients:

• 1/2 c. salted cashew pieces
• Warm water
• 1/3 c. cilantro
• 1 TBSP red curry paste
• 1 TBSP sesame oil
• 1 TBSP soy sauce
• 3 TBSP rice wine vinegar
• 1 TBSP honey
• Salt, to taste
• 1/3 c. water

Salad Ingredients:

• 1 bunch cilantro (less 1/3 c. for the dressing above)
• 2 large romaine hearts, chopped
• Salt and pepper, to taste
• 1 avocado, diced
• 2 1/2 c. shelled edamame
• 1 1/2 c. shredded carrots
• 1 c. wonton strips or chow mein noodles
• Bunch of mint, chopped

Crispy Miso Lime Tofu Ingredients:

• 1 lime
• 2 TBSP soy sauce
• 2 TBSP water
• 1 TBSP white or yellow miso
• 1 TBSP rice wine vinegar
• 2 TBSP honey
• 1/2 tsp. ground ginger
• 1/2 tsp. garlic powder
• 1/4 tsp. crushed red pepper
• 1 block of extra firm tofu
• 3 TBSP neutral oil

Directions:

1. Dressing Part 1: In a blender, add the 1/2 c. of cashews and cover with warm water. Set aside.
2. Miso Lime Sauce: In a bowl, stir together the juice of the lime through crushed red pepper. Set aside.
3. Drain Tofu: Wrap tofu in clean kitchen towel and place something heavy on it and set aside for 30 minutes, or if you don’t have the time, squeeze the water out of the tofu.
4. Salad: In a large serving bowl, add all the ingredients. Set aside. Refrigerate until ready to use, if necessary.
5. Dressing Part 2: Drain the liquid out of the blender and add the cilantro through the water. Blend on high speed until smooth, about 30 seconds. If it’s too thick, blend in 1 TBSP of water at a time until reaches desired consistency.
6. Crispy Miso Lime Tofu: Warm a large skillet over medium high heat; then add the oil. When the oil shimmers add tofu to the pan crumbling as you go. Once tofu is in the pan, leave undisturbed for 3 minutes; then give it a stir and let sit for 3 more minutes. It should start to look crispy and golden. Keep going with the stir and sit pattern once or twice more, adding more oil as needed, until the tofu is crispy all over. Add the Miso Lime Sauce and stir rapidly until it’s all absorbed into the tofu, not even a minute more. Remove from heat.
7. Assemble Salad: Add the tofu to the salad and add 1/2 c. dressing and toss to coat, adding more dressing as desired.

Thai Veggie Chopped Salad with Miso Lime Tofu: