MEAL

Winter Salad with Clementine Ginger Dressing

Name: Winter Salad with Clementine Ginger Dressing
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Ingredients: 1 package of 454g Unisoya Fine Herbs Tofu; 3 tablespoons cornstarch; 2 tablespoons canola oil; 4 tablespoons maple syrup; 4 tablespoons soy sauce; 1 tablespoon miso; 1 1/2 teaspoons garlic powder; Salt and pepper; 3 tablespoons olive oil; 1 tablespoon sesame oil; Zest of one clementine; 2 tablespoons freshly squeezed clementine juice; 1 tablespoon honey; 1 tablespoon freshly grated ginger; 1 1/2 teaspoons tahini; 1 1/2 teaspoons miso; Salt; Freshly ground pepper; 1 cup cooked barley; 2 zucchinis, sliced into rounds; 2 red onions, quartered; 1 tablespoon butter; Pickled turnips (homemade or store-bought); Pickled beets (homemade or store-bought); Flat-leaf parsley, chopped

Preparation 15 min

Cooking 20 min

Portions 4

Products used

Fine Herbs Tofu An 85 g serving of Unisoya Fine Herbs Tofu contains 17 g of protein. See the product details →

Organic Fine Herbs Tofu An 85 g serving of Unisoya organic fine herbs tofu contains 16 g of protein. See the product details →

Tofu marinating:

1 package of 454g Unisoya Fine Herbs Tofu
3 tablespoons cornstarch
2 tablespoons canola oil
4 tablespoons maple syrup
4 tablespoons soy sauce
1 tablespoon miso
1 1/2 teaspoons garlic powder
Salt and pepper

Dressing:

3 tablespoons olive oil
1 tablespoon sesame oil
Zest of one clementine
2 tablespoons freshly squeezed clementine juice
1 tablespoon honey
1 tablespoon freshly grated ginger
1 1/2 teaspoons tahini
1 1/2 teaspoons miso
Salt
Freshly ground pepper

For the bowl:

Prepare quantities according to appetite and keep the rest for the next day.

1 cup cooked barley
2 zucchinis, sliced into rounds
2 red onions, quartered
1 tablespoon butter
Pickled turnips (homemade or store-bought)
Pickled beets (homemade or store-bought)
Flat-leaf parsley, chopped

Preparation

Prepare the dressing.

Prepare the ingredients.

In a skillet, melt the butter and cook the zucchini on one side and the onions on the other over medium-high heat for about 8 minutes. Flip halfway through cooking. Set aside.

For the tofu:

Cut the tofu block into medium-sized cubes. Toss in a bowl with the cornstarch.

In a separate bowl, mix the remaining ingredients. Set aside.

Heat oil in a non-stick skillet and add the tofu cubes. Cook over medium heat for 8–12 minutes, turning the pieces, or until the tofu is well browned. Remove from heat. Set aside.

Add the liquid mixture to the tofu. Coat well and set aside.

Assemble the bowls.

Drizzle with dressing and serve.

Try it with

This recipe is also delicious with these Unisoya tofu:

Regular Tofu Organic Regular Tofu