Bok Choy and Tofu Salad with Carrot-Ginger Dressing

Name: Bok Choy and Tofu Salad with Carrot-Ginger Dressing
Prep time: 20 min
Cook time: 20 min
Total time: 20 min
Yield: 4
Cuisine: Global
Ingredients: 5 baby bok choy, cleaned of all grit, cut in half lengthwise and shredded; 59 milliliters canola oil; 1 large carrot, peeled and roughly chopped; 454 grams block extra-firm tofu (about , 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; 59 milliliters chopped fresh cilantro leaves; 2 Tbsps 2-inch knob fresh ginger, peeled and roughly chopped (about; 4 servings Kosher salt and freshly ground black pepper; 2 Tbsps white miso paste; 2 Tbsps rice vinegar; 59 milliliters chopped salted peanuts; 2 Tbsps toasted sesame oil; 1 small shallot, peeled and roughly chopped; 2 Tbsps water

Bok Choy and Tofu Salad with Carrot-Ginger Dressing is From preparation to the plate, this recipe takes roughly 20 minutes.

Instructions

Prepare the dressing: in the bowl of a food processor, combine carrot, shallot, and ginger, and pulse to combine.

Ingredients you will need

Shallot

Carrot

Ginger

Equipment you will use

Food Processor

Bowl

Add miso, rice vinegar, and sesame oil, and then leave machine running and drizzle in canola oil and water. Blend until smooth.

Ingredients you will need

Rice Vinegar

Canola Oil

Sesame Oil

Water

Miso

In a large bowl, combine bok choy and tofu, and then add dressing and fold gently to combine (you might have some leftover dressing). Season to taste with salt and pepper. Stir in cilantro and peanuts and serve immediately.

Ingredients you will need

Salt And Pepper