Ginger dressing adapted from Smitten Kitchen
About the author: Lauren Rothman is a former Serious Eats intern, a freelance catering chef, and an obsessive chronicler of all things culinary. Try the original recipes on her blog, For the Love of Food, and follow her on Twitter @Lochina186.
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Bok Choy and Tofu Salad with Carrot-Ginger Dressing
About This Recipe
|Active time:||20 minutes|
|Total time:||20 minutes, plus several hours to drain tofu|
|Special equipment:||Food processor|
|This recipe appears in:||Vegetarian: Bok Choy and Tofu Salad with Carrot-Ginger Dressing|
- 1 block extra-firm tofu (about 16 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, then cut into matchsticks
- 1 large carrot, peeled and roughly chopped
- 1 small shallot, peeled and roughly chopped
- 2-inch knob fresh ginger, peeled and roughly chopped (about 2 tablespoons)
- 2 tablespoons white miso paste
- 2 tablespoons rice vinegar
- 2 tablespoons toasted sesame oil
- 1/4 cup canola oil
- 2 tablespoons water
- 5 baby bok choy, cleaned of all grit, cut in half lengthwise and shredded
- 1/4 cup chopped fresh cilantro leaves
- 1/4 cup chopped salted peanuts
- Kosher salt and freshly ground black pepper
Prepare the dressing: in the bowl of a food processor, combine carrot, shallot, and ginger, and pulse to combine. Add miso, rice vinegar, and sesame oil, and then leave machine running and drizzle in canola oil and water. Blend until smooth.
In a large bowl, combine bok choy and tofu, and then add dressing and fold gently to combine (you might have some leftover dressing). Season to taste with salt and pepper. Stir in cilantro and peanuts and serve immediately.