Recipe courtesy of Cooking Channel
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.

IDEAS YOU'LL LOVE

Roasted Shrimp Salad

Recipe courtesy of Ina Garten

Mesa Grill Potato Salad

Recipe courtesy of Bobby Flay

Jicama Black Bean Salad

Recipe courtesy of Guy Fieri

Asian Noodle Salad

Recipe courtesy of Ree Drummond

Tuscan Kale Salad with Anchovy Dressing

Recipe courtesy of Valerie Bertinelli

Israeli Couscous Salad with Smoked Paprika

Recipe courtesy of Giada De Laurentiis

Spicy Mango Salad

Recipe courtesy of Ree Drummond

Creamy Cucumber Salad

Recipe courtesy of Ina Garten

Deconstructed Lobster Salad

Recipe courtesy of Ina Garten

Trending Videos 6 Videos

Get the recipe

School-of-Fish Cupcake Cake 00:56

These colorful cupcakes are sure to make a splash at any summer gathering.

Similar Topics:

Browse Reviews By Keyword

          On TV

          Get Cooking