Sunday, February 08, 2009
This recipe came via Kate at Veggie Friendly - it's filling, flexible and the dressing is to die for. On a whim I bought a shiso plant from the Japanese supermarket and then realised I haven't really cooked with shiso before. A quick search brought this recipe up and it's a keeper.
Soba salad with miso dressing
mixed salad leaves
steamed green vegetables (broccoli, snow peas, beans etc)
300g firm tofu
1/2 cup soy sauce
1/2 cup boiling water
1 clove garlic
1 tsp grated ginger
1 Tbsp sesame oil
1/2 tsp Chinese 5 spice
1/2 tsp ground chilli
For the dressing
1 dessert spoon sesame oil
1 dessert spoon rice wine vinegar
2 dessert spoons tamari
1 teaspoon finely grated fresh ginger
1/4 cup light miso stock
Make up the marinade and slice the tofu into thick slices. Marinate the tofu for at least 30 mins.
Boil the soba according the packet directions - drain and rinse with cold water.
Steam the green vegetables till cooked but still crisp.
Make up the dressing by mixing all the ingredients - for the light miso stock I used a good teaspoon of miso in a 1/4 cup of hot water with 1/2 a teaspoon of dashi stock powder.
Grill the tofu till heated through and then assemble the salad together and mix the dressing through