Tofu and spinach salad with spicy miso dressing

Yield: 4 servings

Measure Ingredient
¼ cup Rice wine vinegar
1 tablespoon Thin soy sauce
2 tablespoons Light miso paste
1 tablespoon Samba oelek
½ tablespoon Sugar
2 tablespoons Chopped gari (pickled ginger); save 4 pieces
\N \N For garnish
1 teaspoon Sesame oil
½ cup Canola oil
½ cup Chopped scallion greens
\N \N Salt; to taste
\N \N Freshly-ground white pepper; to taste
3 cups Spinach chiffonade
1 pack Soft tofu (homemade or store bought); cut 1/4\" slices
1 tablespoon Toasted sesame seeds; for garnish

In a blender cup, add vinegar, soy sauce, miso, sambal oelek, sugar and gari. Blend until smooth. Slowly drizzle in both oils. Check for seasoning.

Pour dressing into a bowl and fold in scallions. Toss the spinach with the dressing.

Plating: Place a ring mold in the center of a plate. Make a napoleon by alternating layers of tofu and spinach. Remove ring and drizzle with more dressing. Garnish with gari and sesame seeds.

This recipe yields 4 servings.

Source: "EAST MEETS WEST with Ming Tsai - (Show # MT-1B09) - from the TV FOOD NETWORK" S(Formatted for MC5): "11-01-1999 by Joe Comiskey - jcomiskey@..."

Per serving: 270 Calories (kcal); 29g Total Fat; (95% calories from fat); trace Protein; 3g Carbohydrate; 0mg Cholesterol; 1mg Sodium Food Exchanges: 0 Grain(Starch); 0 Lean Meat; 0 Vegetable; 0 Fruit; 6 Fat; 0 Other Carbohydrates

Recipe by: Ming Tsai

Converted by MM_Buster v2.0n.

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