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Bok Choy and Tofu Salad with Carrot-Ginger Dressing

See full recipe on: Serious Eats



Ingredients

1 block extra-firm tofu (about 16 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, then cut into matchsticks
1 large carrot, peeled and roughly chopped
1 small shallot, peeled and roughly chopped
2-inch knob fresh ginger, peeled and roughly chopped (about 2 tablespoons)
2 tablespoons white miso paste
2 tablespoons rice vinegar
2 tablespoons toasted sesame oil
1/4 cup canola oil
2 tablespoons water
5 baby bok choy, cleaned of all grit, cut in half lengthwise and shredded
1/4 cup chopped fresh cilantro leaves
1/4 cup chopped salted peanuts
Kosher salt and freshly ground black pepper

Nutrition 4 servings

Per Serving % Daily Value
Calories 436
Fat 35g 54%
Carbs 13g 4%
Protein 21g 43%
Fiber 4g 19%
Cholesterol
Sodium 427mg 17%
     
Fat
Carbs
Protein

Preparation






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