Sticky miso tofu with shredded vegetable salad
2 tsp, finely grated
1 tbs, white
1 tbs, seasoning
350 g, high-protein, cut into 24 even pieces
rice bran oil
mixed salad leaves
80 g, baby leaf variety
150 g, thinly sliced
1 large, cut into matchsticks
4 individual, cut into matchsticks
2 individual, thinly sliced diagonally
1 tsp, toasted
1 x 3 second spray(s)
- Combine ginger, miso paste, honey and mirin seasoning in a large shallow dish. Add tofu and turn to coat. Thread tofu onto 8 metal or wooden skewers (see notes).
- Lightly spray oil over a chargrill or barbecue on medium-high. Cook tofu skewers, turning once, for 5-7 minutes or until charred and warmed through.
- Meanwhile, combine juice and oils in a large bowl. Add salad mix, snow pea, carrot and radish. Toss to combine. Divide among plates. Top with skewers and sprinkle with shallot and seeds.