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Known as Shira-ae in Japan, this salad of crisp blanched green beans is dressed with a purée of firm tofu, toasted sesame seeds, umami-packed soy and dashi, and enough sugar to give it a pleasant underlying sweetness.
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[Photograph: Nick Kindelsperger] Adapted from Bon Appétit....
Broiled Tofu with Miso Glaze and Asparagus
Try as I might, I will never tire of in-season asparagus. But I do try to switch things up to make sure things stay interesting in the kitchen. One of my favorite variations is to pair the green stalks with white miso.
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A Kale and Quinoa Salad that happens to star 2 superfoods. The addition of fresh dill and coriander/cilantro and a fresh lemon dressing makes all the difference, as well as a sprinkle of feta and almonds.
The base is delicious no matter what you do with it, and it all comes down to the texture of those three main ingredients: crisp tofu, creamy avocado, and juicy grapefruit.
Serve With
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