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
Preparation
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.
2. Whisk dressing ingredients together in a small bowl.
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).
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.
Cooking Light DT
