Miso obsessed over here. This recipe is all about the miso dressing. While the tofu and veggie bowl itself was amazing, the recipe I’m posting below is for the miso dressing.
What’s in the bowl is more of an idea, but the miso is the star. I recommend doubling the batch (or even triple-ing as shown below). Trust me, you will be upset once its all gone.
This miso dressing or sauce is great cold, warm and over all sorts of things. I’ve made it a few times already and have put it on everything from veggies, to chicken and salmon.
For the tofu, I saute it in a skillet until its crispy. Then when its just about done, I add a bit of the miso dressing and let it caramelize and coat the tofu. So good!
The bowl in the picture above also has rice underneath, so the miso dressing is great over warm rice too. These bowls are a combo of red cabbage, carrots, cucumber, snap peas, pickled ginger, radish and tofu (which I sauteed briefly in a skillet and added a bit of the dressing as I mentioned above). But of course, use whatever combo of veggies you like!
- 2 Tbsp miso (I used a white miso)
- 2 Tbsp plain rice vinegar
- 2 Tbsp fresh lime juice or lemon juice
- 1 tsp fresh ginger, grated
- 1 tsp fresh garlic, minced
- 2 Tbsp sesame oil
- 1 Tbsp grapeseed oil
- 1 Tbsp coconut aminos (or low sodium soy sauce)
- 2 Tbsp honey
- Blend all ingredients together until it reaches a smooth consistency.