Warm salad of fried tofu, broccoli, romanesco and miso

Table of contents

Warm Salad of Fried Tofu, Broccoli, Romanesco, and Miso

This warm salad combines the crispy texture of fried tofu with the vibrant flavors of broccoli and romanesco, all brought together by a savory miso dressing. It’s a delightful dish that balances health and taste, perfect for a light lunch or a satisfying side.

Serving Size and Yield

Serves 4 as a main dish or 6 as a side.

Preparation and Cooking Time

Preparation Time: 15 minutes

Cooking Time: 20 minutes

Total Time: 35 minutes

Ingredients

1 block (14 oz) firm tofu, drained and pressed
2 tablespoons vegetable oil
1 head broccoli, cut into florets
1 head romanesco, cut into florets
2 tablespoons white miso paste
2 tablespoons soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame oil
1 tablespoon honey or maple syrup
2 cloves garlic, minced
1 teaspoon grated fresh ginger
2 green onions, sliced
Sesame seeds, for garnish

Instructions

Prepare the tofu by cutting it into 1-inch cubes.
Heat the vegetable oil in a large skillet over medium-high heat. Add the tofu cubes and fry until golden brown on all sides, about 8-10 minutes. Remove and set aside.
Steam the broccoli and romanesco florets until tender but still crisp, about 5 minutes. Drain and set aside.
Whisk together the miso paste, soy sauce, rice vinegar, sesame oil, honey, garlic, and ginger in a small bowl to make the dressing.
Toss the steamed broccoli and romanesco with the fried tofu in a large bowl.
Pour the miso dressing over the salad and gently mix to combine.
Garnish with sliced green onions and sesame seeds before serving.

Additional Notes

For a gluten-free version, use tamari instead of soy sauce. You can also add other vegetables like snap peas or bell peppers for more variety. If you prefer a spicier kick, add a dash of chili flakes to the dressing.