Cooking with miso

Baked Tofu, Broccoli & White Miso Dressing Salad

Recipe / Adam Guthrie

Miso is made in a few different varieties. White miso is a lighter version and is sometimes referred to as light miso, and is often sweeter and has a shorter fermentation time.

Serves: 2

Baked Tofu

500g firm tofu, cut into bite-sized cubes
1 head broccoli, cut into large florets
1 tsp ground coriander
1 tsp ground cumin
1 tsp chilli flakes
1 tsp salt

Dressing

¼ cup fresh lemon juice
¼ cup water
2 tbsp white miso
¼ tsp sesame oil

To Serve

100g microgreens
1 tsp white sesame seeds
1 red chilli, sliced

Preheat oven to 200°C and line a baking tray with greaseproof paper.

Mix the baked tofu ingredients in a bowl, place on baking tray and bake until the tofu is golden crisp and the broccoli is dark brown, about 20 min. Remove from the oven and set aside.

Combine the dressing ingredients and stir until the miso is dissolved.

To serve, place tofu and broccoli in a large salad bowl, add the dressing and toss well, then add the microgreens and toss.