Ingredients

• Firm Tofu: 1 block (14 oz), pressed and cubed
• Soy Sauce: 1 tbsp (for tofu marinade)
• Sesame Oil: 1 tsp (for tofu marinade)
• Olive Oil: 1 tbsp (for frying tofu)
• Edamame: 1 cup, shelled and cooked
• Mixed Greens: 5 oz
• Carrots: 1 medium, julienned
• Red Cabbage: 1 cup, shredded
• Sesame Seeds: 1 tbsp, toasted (for garnish)

↳ Dressing

• White Miso Paste: 2 tbsp
• Rice Vinegar: 2 tbsp
• Maple Syrup: 1 tbsp
• Ginger: 1 tsp, freshly grated
• Sesame Oil: 1 tsp, toasted
• Water: 1-2 tbsp, to thin

Preparation Steps

1. In a bowl, toss cubed tofu with soy sauce and 1 tsp sesame oil. Let marinate for at least 10 minutes.
2. Heat 1 tbsp olive oil in a non-stick skillet over medium-high heat. Add tofu and cook until golden brown and crispy on all sides. Set aside.
3. Prepare the dressing: In a small bowl, whisk together miso paste, rice vinegar, maple syrup, grated ginger, and 1 tsp toasted sesame oil. Add water to reach desired consistency.
4. In a large salad bowl, combine mixed greens, edamame, julienned carrots, and shredded red cabbage.
5. Add the cooked tofu to the salad.
6. Pour the miso dressing over the salad and toss gently.
7. Garnish with toasted sesame seeds before serving.