Japanese Glazed Tofu & Sesame Miso Salad

You will need:

• 2 blocks firm tofu

• 2 tablespoons soy sauce

• 2 tablespoons mirin (Japanese sweet rice wine)

• 1 tablespoon miso paste

• 1 tablespoon sesame oil

• 1 tablespoon vegetable oil

• 1 sweet potato, peeled and diced

• 1 cucumber, thinly sliced

• 1 pear, thinly sliced

• Mixed salad greens

• 2 tablespoons sesame seeds, toasted

• Salt and pepper, to taste

• Optional: cooked rice or noodles for serving

How to make:

1. Prepare the tofu:

   • Drain the tofu and press to remove excess moisture.

   • Cut each block into bite-sized cubes.

2. Marinate the tofu:

   • In a bowl, combine soy sauce, mirin, miso paste, and sesame oil; mix until smooth.

   • Add tofu cubes and gently toss to coat.

   • Let marinate for at least 15 minutes.

3. Roast the sweet potato:

   • Preheat oven to 200°C

   • Place diced sweet potato on a baking tray, drizzle with vegetable oil, and season with salt and pepper; toss to coat.

   • Roast for 30 minutes until tender and golden.

4. Cook the tofu:

   • Heat a non-stick pan over medium heat.

   • Add marinated tofu and cook for 2-3 minutes on each side until caramelised and heated through.

   • (Tofu can also be cooked in an airfryer for about 15-20 minutes)

   • Remove from heat and set aside.

5. Assemble the salad:

   • In a large bowl, combine mixed salad greens, roasted sweet potato, sliced cucumber, and pear.

   • Toss gently to mix.

6. Prepare the dressing:

   • In a small bowl, whisk together 1 tablespoon miso paste, 1 tablespoon tahini, 2 teaspoons rice vinegar, 1 tablespoon soy sauce, and 2 tablespoons water until smooth.

7. Dress the salad:

   • Drizzle the sesame miso dressing over the salad and toss to combine.

8. Serve:

   • Divide the salad among serving plates.

   • Top with glazed tofu cubes.

   • Sprinkle with toasted sesame seeds.

   • Serve immediately, with cooked rice or noodles if desired.