Sesame Miso Crunch Salad

• servings: Serves: 2
• total time: 16 minutes

Ingredients

Prep: 15 minutes

Cook: 15 minutes

TOFU

½ block (225g) firm tofu

2 tsp sesame oil

2 tsp soy sauce

DRESSING (ended up doubling what I filmed)

3 tbsp white miso paste

2 tbsp tahini

2 tbsp sesame oil

2 tbsp maple syrup

¼ cup rice wine vinegar

SALAD

1 cup (100g) green cabbage, thinly sliced

1 cup (40g) kale, very finely sliced

1 cucumber, halved and thinly sliced

4 stalks green onions, thinly sliced

1 cup (150g) frozen shelled edamame

CRUNCH TOPPING

2 tbsp roasted peanuts

2 tbsp fried shallots

1 tbsp toasted white sesame seeds

1 tbsp black sesame seeds

Directions

Remove your tofu from your packaging and drain any excess liquid. Use a paper towel or clean tea towel to gently absorb any excess liquid from the tofu as well. Cut in half then cut one of the halves into bite sized cubes. Add into a bowl and toss well with the sesame oil and soy sauce. Airfry at 180°C for 15 minutes or until golden and crispy.

In the meantime, bring a small pot of water to the boil. Once boiling, add in your edamame and blanch for 1-2 minutes. Drain, rinse with cold water and drain again. Add into a large bowl with the prepped veggies.

Add all the dressing ingredients into a small bowl and whisk well.

Add all the crunchy toppings into a bowl and mix together.

Once tofu is ready, combine all of the ingredients and pour on the dressing. Toss well to combine and enjoy!