Courtesy of Sunrise Soya Foods.
Directions for: Warm Mushroom Salad with Truffle Miso Vinaigrette
Ingredients
Truffle Miso Vinaigrettecup (125 mL) ponzu vinegar
cup (125 mL) white miso paste
cup (125 mL) truffle oil
cup (125 mL) soy sauce
cup (125 mL) yuzu juice
Salad1 tsp (5 mL) sesame oil
1 tsp (5 mL) canola oil
1 pkg (350 g) Sunrise Extra Firm Tofu, sliced lengthwise in to 1/8-inch thick strips, cut in half
1 cup (250 mL) assorted wild mushrooms, torn or sliced (King oyster mushrooms add an interesting and delicious texture if they are available to you)
2 cups (500 mL) baby kale, washed and dried
2 cups (500 mL) baby arugula, washed and dried
1 Tbsp (15 mL) sesame seeds
1 scallion, whites only sliced into thin rounds
1 red finger chili, seeded and sliced into thin rounds
Directions
Truffle Miso Vinaigrette1. In a medium-sized bowl, whisk together ponzu and miso paste.
2. Add remaining ingredients and continue whisking until well combined.
3. Pass through fine sieve to remove any small remaining lumps.
4. Store vinaigrette in an airtight container and refrigerate.
Salad1. In a medium-sized skillet, heat sesame and canola oil. Once oils are very hot, carefully add tofu and sear until both sides are golden brown (about 1 minute each side).
2. Add mushroom mix to the pan and reduce heat to medium. Continue to sear until mushrooms and tofu are golden brown. Remove pan from heat.
3. Add 30 mL (2 Tbsp) truffle miso vinaigrette. Toss well and set aside.
4. In a large salad bowl, toss the kale and arugula, forming a nice pile in the centre of the bowl. Spoon tofu and mushrooms over top.
5. Sprinkle with sesame seeds, scallion rounds, and chili rounds. Serve immediately.
See more: Appetizer, Main, Mushrooms, Salad, Tofu/Soy, Vegetables, Vegetarian