ADVERTISEMENT

Warm Mushroom Salad with Truffle Miso Vinaigrette

Warm Mushroom Salad with Truffle Miso Vinaigrette
PREP TIME
30 min
COOK TIME
20 min
YIELDS
4 - 6 servings

Courtesy of Sunrise Soya Foods.

ADVERTISEMENT

Ingredients

Truffle Miso Vinaigrette

½
cup (125 mL) ponzu vinegar
½
cup (125 mL) white miso paste
½
cup (125 mL) truffle oil
½
cup (125 mL) soy sauce
½
cup (125 mL) yuzu juice

Salad

1
tsp (5 mL) sesame oil
1
tsp (5 mL) canola oil
1
pkg (350 g) Sunrise Extra Firm Tofu, sliced lengthwise in to ⅛-inch thick strips, cut in half
1
cup (250 mL) assorted wild mushrooms, torn or sliced (King oyster mushrooms add an interesting and delicious texture if they are available to you)
2
cups (500 mL) baby kale, washed and dried
2
cups (500 mL) baby arugula, washed and dried
1
Tbsp (15 mL) sesame seeds
1
scallion, whites only sliced into thin rounds
1
red finger chili, seeded and sliced into thin rounds
ADVERTISEMENT

Directions

Step 1

In a medium-sized bowl, whisk together ponzu and miso paste.

Step 2

Add remaining ingredients and continue whisking until well combined.

Step 3

Pass through fine sieve to remove any small remaining lumps.

Step 4

Store vinaigrette in an airtight container and refrigerate.

Step 5

In a medium-sized skillet, heat sesame and canola oil. Once oils are very hot, carefully add tofu and sear until both sides are golden brown (about 1 minute each side).

Step 6

Add mushroom mix to the pan and reduce heat to medium. Continue to sear until mushrooms and tofu are golden brown. Remove pan from heat.

Step 7

Add 30 mL (2 Tbsp) truffle miso vinaigrette. Toss well and set aside.

Step 8

In a large salad bowl, toss the kale and arugula, forming a nice pile in the centre of the bowl. Spoon tofu and mushrooms over top.

Step 9

Sprinkle with sesame seeds, scallion rounds, and chili rounds. Serve immediately.

Rate Recipe

My rating for Warm Mushroom Salad with Truffle Miso Vinaigrette
ADVERTISEMENT