Baked tofu salad with mustard miso dressing recipe

Ingredients

• One 14-oz (400-g) block firm or extra-firm tofu
• 2 teaspoons high-heat cooking oil
• ¼ teaspoon salt
• 4 handfuls lettuce leaves
• 4 radishes, thinly sliced
• 2 tablespoons toasted sesame seeds

• 2 tablespoons miso (yellow, red or white)
• 1 teaspoon Dijon-style mustard
• 1/3 cup (80 ml) rice vinegar
• 2 tablespoons finely minced shallot or onion
• 1 tablespoon sugar
• ½ cup (125 ml) neutral-flavored oil (such as vegetable, canola, grapeseed)

1. Preheat the oven to 350°F (175°C).
2. Cut the tofu into ¾-inch (2-cm) cubes, and pat very dry with paper towels on all sides. Toss the tofu cubes gently with the oil and season with the salt. On a sheet pan, spread the tofu cubes out in a single layer. Bake for 45 minutes to 1 hour. The tofu should be golden brown and crisp on the outside, yet still soft in the middle. Remove to a baking rack and let cool.
3. In a bowl, use a whisk to combine the ingredients for the Mustard Miso Dressing. Set aside. You will have more than you need for this salad, but the dressing will keep for 1-2 weeks in the refrigerator.
4. In a large bowl, assemble the torn lettuce leaves, sliced radishes and tofu. Toss with 3 tablespoons of the Mustard Miso Dressing and sprinkle the sesame seeds on top. Serve immediately.