Miso Glazed Tofu Salad with Seaweed

Ingredients

• 1 lb Extra Firm Tofu
• 6 cups Mixed Greens
• 1/4 cup Wakame Seaweed
• 2 tbsp Sesame Seeds
• 2 tbsp White Miso Paste
• 1 tbsp Soy Sauce
• 1 tbsp Mirin
• 1 tbsp Sesame Oil
• 2 tbsp Rice Vinegar
• 1 tsp Honey
• 1 tbsp Vegetable Oil

Instructions

1. 1Place the 1 lb Extra Firm Tofu on a clean kitchen towel or paper towels. Fold the towel over the tofu. Place a heavy object, like a cutting board with cans on top, on the tofu. Let it press for at least 15 minutes to remove excess water.
2. 2In a small bowl, whisk together the 2 tbsp White Miso Paste, 1 tbsp Soy Sauce, 1 tbsp Mirin, and 1 tsp Honey until smooth. This is your miso glaze.
3. 3Cut the pressed 1 lb Extra Firm Tofu into 1-inch cubes. Place the tofu cubes in a medium bowl and drizzle with the 1 tbsp Vegetable Oil. Toss gently to coat all the cubes.
4. 4Spread the oiled tofu cubes in a single layer on a baking sheet. Bake in a preheated oven at 400°F (200°C) for 20 minutes. Remove the baking sheet from the oven, brush the tofu cubes generously with the prepared miso glaze, and return to the oven for 10 more minutes, or until the tofu is golden brown and slightly crispy.
5. 5While the tofu bakes, prepare the sesame dressing. In a small bowl, whisk together the 1 tbsp Sesame Oil, 2 tbsp Rice Vinegar, 1 tbsp Soy Sauce, and 1 tsp Honey until well combined.
6. 6Place the 1/4 cup Wakame Seaweed in a bowl and cover with cold water. Let it rehydrate for 5 minutes, then drain thoroughly.
7. 7In a large bowl, combine the 6 cups Mixed Greens and the drained 1/4 cup Wakame Seaweed.
8. 8Arrange the baked miso glazed tofu cubes over the mixed greens and seaweed. Drizzle the salad with the prepared sesame dressing and sprinkle with the 2 tbsp Sesame Seeds.
9. 9Serve the Miso Glazed Tofu Salad immediately.

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