Miso-chipotle Crispy Tofu Salad Recipe

Place the 1 thinly sliced red onion in a heatproof jar or bowl. Combine 1/2 cup rice vinegar, 1/2 cup water, 1 tsp sugar and 1/2 tsp salt in a small saucepan and heat just until sugar and salt dissolve. Pour the hot brine over the onion, press the onion down so it's submerged, and let sit at least 15 minutes at room temperature (up to 1 hour) while you prepare the rest. Refrigerate if making ahead.

Press and cube the tofu

Wrap 450 g firm tofu in a clean towel or paper towels and press under a heavy pan for 15–20 minutes to remove excess water. Cut tofu into 1-inch cubes.

Make the marinade

Whisk together 2 tbs white miso, 1 tsp pureed chipotle in adobo, 1 tbs soy sauce, 1 tsp rice vinegar, 1 tbs maple syrup and 1 tsp sesame oil in a bowl until smooth.

Marinate and coat

Toss the tofu cubes gently with the marinade so they are evenly coated. Sprinkle 3 tbs cornstarch over the marinated tofu and toss lightly to coat each piece; this will create a crispy exterior. Season with 1 tsp salt and 1/2 tsp black pepper.

Pan-fry the tofu

Heat 3 tbs neutral oil in a large nonstick or cast-iron skillet over medium-high heat. When oil is hot, add tofu cubes in a single layer (work in batches if necessary). Fry without moving for 2–3 minutes to brown, then gently turn and brown all sides, about 8–10 minutes total per batch, until crisp and deep golden. Transfer to a paper towel-lined plate.

Prepare grains

If not already cooked, cook 2 cups cooked ancient grain blend according to package instructions and let cool slightly. Fluff with a fork. (Note: ingredient list assumes cooked amount equals 2 cups.)

Assemble greens

In a large bowl, combine 4 cups mixed salad greens and the cooked ancient grains; toss gently to mix.

Blanch green beans

Bring a pot of salted water to a boil. Add 150 g trimmed green beans and blanch 2–3 minutes until crisp-tender. Immediately transfer to an ice bath to stop cooking, then drain and pat dry.

Roast corn

Heat a small skillet over medium-high heat. Add 1 cup corn kernels and cook, stirring occasionally, until they develop brown, roasted spots, about 6–8 minutes. Season lightly with a pinch of salt and set aside.

Prepare avocado and cilantro

Slice 1 avocado and chop 1/4 cup fresh cilantro; keep ready for plating.

Whisk together 1 tbs white miso, 1/2 tsp finely chopped chipotle in adobo, 2 tbs lime juice, 1 tsp honey or maple syrup and 3 tbs olive oil until emulsified. If too thick, add up to 1 tbs water to reach desired consistency. Season with 1/4 tsp salt and 1/4 tsp black pepper to taste.

Assemble salads

Divide the greens and grain mixture among 4 plates or bowls (serves 4). Arrange blanched green beans, roasted corn, pickled onion (drained), sliced avocado and a portion of the crispy tofu on top of each salad.

Dress and garnish

Drizzle 2–3 tbs miso-chipotle dressing over each salad (adjust to taste). Sprinkle 1 tsp toasted sesame seeds and 2 tbs crushed roasted peanuts or pumpkin seeds across the salads. Serve with lime wedges for squeezing and extra cilantro as desired.