su-Greens with Miso-Ginger Dressing and Grilled Tofu Image

Photo: Jeffery Cross; Styling: Jeffrey Larsen

Yields Serves 4 Total Time 35 mins
AuthorJulia Lee

A light coating of seasonings and soy sauce brings lots of flavor to grilled tofu. Romaine and cabbage make a good combo, but you could also mix the dressing with any variety of vegetables you have in your fridge--or toss it with cold soba noodles.

How to Make It

Step 1
1

Heat a grill to medium-high (450°). Meanwhile, cut each tofu block crosswise into 6 slices. Lay slices between paper towels, press out excess water, then transfer to a rimmed baking sheet. Whisk sesame oil, soy sauce, brown sugar, cayenne, and garlic powder together in a small bowl and pour over tofu slices, turning to coat both sides.

Step 2
2

Whisk dressing ingredients together in a small bowl.

Step 3
3

Oil cooking grate, using tongs and a wad of oiled paper towels. Transfer tofu slices to grill and cook until grill marks form on both sides, 2 to 3 minutes per side (tofu may stick a little).

Step 4
4

Mix lettuce, cabbage, mushrooms, green onions, and carrot in a large bowl. Toss with three-quarters of dressing. Divide salad among 4 dinner plates and arrange 3 tofu slices, slightly overlapping, on top of each. Drizzle remaining dressing over tofu and sprinkle with sesame seeds.

Ingredients

  TOFU
 2 pkg. (12 oz. each) extra-firm tofu, drained
 2 tablespoons toasted sesame oil
 2 tablespoons soy sauce
 1 teaspoon light brown sugar
 1/4 teaspoon cayenne
 1/4 teaspoon garlic powder
  DRESSING
 1/3 cup white miso
 2 tablespoons mayonnaise
 1 1/2 tablespoons unseasoned rice vinegar
 1 tablespoon toasted sesame oil
 1/4 teaspoon minced garlic
 1/4 teaspoon minced fresh ginger
 1/8 teaspoon pepper
  SALAD
 12 ounces romaine lettuce leaves (from 1 large head), coarsely torn
 8 ounces thinly sliced red cabbage (1/2 small head)
 4 button mushrooms, thinly sliced
 2 green onions, sliced
 1 carrot, coarsely shredded
 1 teaspoon toasted sesame seeds

Directions

Step 1
1

Heat a grill to medium-high (450°). Meanwhile, cut each tofu block crosswise into 6 slices. Lay slices between paper towels, press out excess water, then transfer to a rimmed baking sheet. Whisk sesame oil, soy sauce, brown sugar, cayenne, and garlic powder together in a small bowl and pour over tofu slices, turning to coat both sides.

Step 2
2

Whisk dressing ingredients together in a small bowl.

Step 3
3

Oil cooking grate, using tongs and a wad of oiled paper towels. Transfer tofu slices to grill and cook until grill marks form on both sides, 2 to 3 minutes per side (tofu may stick a little).

Step 4
4

Mix lettuce, cabbage, mushrooms, green onions, and carrot in a large bowl. Toss with three-quarters of dressing. Divide salad among 4 dinner plates and arrange 3 tofu slices, slightly overlapping, on top of each. Drizzle remaining dressing over tofu and sprinkle with sesame seeds.

Greens with Miso-Ginger Dressing and Grilled Tofu

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