Asparagus & Tofu Salad With Daikon & White Miso Dressing


Vegetable cooking spray
1 tablespoon Peanut or sesame oil
2 tablespoons Grated fresh ginger
1 clove Garlic, minced
8 ounces Fresh shiitake mushrooms, stems removed and wiped clean, cut into ½ inch slices
8 ounces Pre-baked seasoned tofu, cut into bite-size pieces
1 bunch Asparagus, tough ends trimmed, sliced on the diagonal
1 bunch Green onions, white and most of green parts, sliced on the diagonal
Freshly ground black pepper
1 tablespoon Tamari
1 Small head napa cabbage, shredded
4 -inch piece daikon radish, peeled and cut into thin matchsticks
2 Medium carrots, cut into thin matchsticks
½ cup Roasted cashews
1 tablespoon Finely grated fresh ginger
3 tablespoons White miso paste
¼ cup Unseasoned rice vinegar
2 tablespoons Mild honey
½ cup Silk® Soymilk Plain
½ cup Canola or sesame oil (not toasted)
1 tablespoon Toasted sesame oil


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