Recipe courtesy of Cooking Channel
Save Recipe Print
Total:
18 min
Prep:
10 min
Cook:
8 min
Yield:
4 servings
Level:
Easy

Ingredients

Directions

1. Put the sesame seeds in a medium dry skillet and toast over medium heat, stirring often, until golden, about 8 minutes. Transfer to a bowl and set aside. 

2. Puree the vegetable oil and chives in a blender until smooth, about 2 minutes. Add the ginger and 1/2 teaspoon salt and pulse just to combine. Set aside. 

3. Whisk together the vegetable broth and miso with a pinch of salt in a large bowl until smooth. Remove 3 tablespoons to another bowl and gently toss the tofu with the dressing. Add the mesclun and pea shoots to the bowl with the remaining miso dressing and toss to combine and coat. Season with salt. 

4. Divide the lettuce among 4 plates and top with the tofu. Drizzle with the chive ginger oil and sprinkle with the sesame seeds.

Trending Videos 6 Videos

Get the recipe

Mac-O-Lantern and Cheese Bowls 00:56

Scare up a delicious dinner with these mac and cheese-stuffed bell peppers.

IDEAS YOU'LL LOVE

Black Bean and Corn Salad

Recipe courtesy of Rachael Ray

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Recipe courtesy of Ina Garten

Gina's Orzo Salad

Recipe courtesy of The Neelys

Mango-Cucumber Rice Salad

Recipe courtesy of Food Network Kitchen

Arugula Salad and Ultimate Vinaigrette

Recipe courtesy of Tyler Florence

Grandma Jean's Potato Salad

Recipe courtesy of The Neelys

Creamy Dijon-Dill Potato Salad

Recipe courtesy of Dave Lieberman

Roasted Tenderloin and Cherry Tomatoes with Spicy Crab Salad

Recipe courtesy of Tyler Florence

Browse Reviews By Keyword

          Food Network Apps

          In the Kitchen

          Get over 70,000 FN recipes on all your mobile devices.

          Facebook Messenger

          Ask our bot for recipes, meal ideas and daily food trivia.