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Spinach and Tofu Salad with Peanut–Miso Dressing
40 minutes
4-6
Steps
- Place the tofu on a flat plate lined with a kitchen towel. Cover the tofu with another towel and plate and then weight with two 32-oz. cans to press on the tofu and release excess water. Let stand for 20 minutes. Uncover the tofu and crumble it into small, 1/2-inch pieces into a large bowl. Add the spinach and toss gently to combine.
- In a small bowl, whisk the peanut butter with the soy sauce, miso, and 2 tablespoons water until smooth. Pour the dressing over the tofu and spinach and mix to coat. Transfer to a bowl and serve or refrigerate for 1 hour and serve chilled.
Originally published at Saveur.com. Reproduced for personal collection.
