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1/3 cup white miso (soybean paste)

1/3 cup mirin (sweet rice wine)

1/3 cup rice vinegar

1 tablespoon finely grated peeled fresh ginger

1/2 cup chopped dry-roasted peanuts

5 tablespoons canola oil

2 (14-ounce) packages water-packed firm tofu, drained

8 cups gourmet salad greens

Minced fresh chives (optional)


  1. Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl.
  2. Stir with a whisk.
  3. Cut each tofu block crosswise into 8 (1/2-inch-thick) slices.
  4. Arrange tofu on several layers of paper towels.
  5. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan.
  6. Let stand 30 minutes.
  7. Remove tofu from paper towels.
  8. Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat.
  9. Add 8 tofu slices to pan; sauté 4 minutes on each side or until crisp and golden.
  10. Remove from pan, and drain tofu on paper towels.
  11. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices
  12. Place 1 cup greens on each of 8 plates.
  13. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts.
  14. Garnish each serving with chives, if desired.


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