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Parve
Easy
1 Hour
Diets 
This is a salad packed with nourishing elements that I could eat every day for lunch or dinner. It is definitely one of those dishes that you can make on a Sunday for your prep-ahead lunches. It travels well, and the miso ginger dressing is all it needs for a toasty, savory and fresh finish.
50 grams/generous 1 and 1/4 cup brown sushi rice, cooked according to package instructions
200 grams/7 ounces edamame beans
100 grams/3 and 1/2 ounces radishes, sliced
2 golden beetroot/beets, grated
handful of coriander/cilantro, [checked and] chopped
pinch of dried chilli/hot red pepper flakes
thumb-sized piece of fresh ginger, grated
4 spring onions/scallions, [checked and] thinly sliced
3 tablespoons white miso
1 clove garlic, crushed or 1 cube Gefen Frozen Garlic
1 tablespoon rice vinegar
2 tablespoons Gefen Sesame Oil
300-grams/10 and 1/2-ounces pack tofu
thumb-sized piece of fresh ginger, grated
60 milliliters/1/4 cup Glicks Soy Sauce
2 tablespoons white miso
2 tablespoons Gefen Honey
pinch of dried chilli/hot red pepper flakes
1 tablespoon cornflour/cornstarch, such as Gefen
First, make the dressing. Mix all the ingredients together and set aside.
Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/425 degrees Fahrenheit/Gas 7.
Wrap the tofu in paper towels or a kitchen towel and place on a baking sheet. Weigh down with something heavy, like a frying pan/skillet and let it sit for 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into five-centimeter/two-inch cubes.
Whisk together the ginger, soy sauce, white miso, honey and chilli flakes. Add the tofu and gently toss to coat. Sprinkle cornflour over it all and mix until incorporated. Leave to sit for 10 minutes.
Remove the tofu from the marinade and spread the cubes out on a baking sheet lined with baking paper, such as Gefen Parchment Paper. Bake in the preheated oven for 25–30 minutes, turning halfway through, until golden brown and a thin crust forms.
Divide the rice between two plates, then top with edamame, sliced radishes, beetroot and roasted tofu. Drizzle with the dressing and finish with coriander and dried chilli flakes.
From Sensational Salads: More than 75 Creative & Vibrant Recipes by Kathy Kordalis, Ryland Peters & Small
Photography by Mowie Kay © Ryland Peters & Small 2024
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