You are looking for a miso tofu and squash salad recipe that is appetizing? How to prepare it easy. If wrong processing then the result is not delicious. Whereas the delicious miso tofu and squash salad should had aroma and taste that able provoke everyone’s taste.

{ There are many little things that can affect the taste quality of miso tofu and squash salad, start from the type of ingredients, next selection of fresh ingredients and good, until how to process and serv it. No need dizzy if want to prepare miso tofu and squash salad which is delicious as long as you know the trick and how to make this dish can become serving special.

Ingredients and seasonings required in prepare

1. Use 1 block tofu chopped into cubes
2. Prepare 500 g butternut squash chopped
3. Take 1 rice noodle nest
4. Prepare 1/3 of a cucumber finely sliced
5. Take 1 red chilli finely chopped
6. Prepare 2 spring onions finely sliced
7. Prepare 1 handful coriander stems & stalks chopped
8. Use 2 tbsp red miso paste
9. Use 2 tbsp mirin
10. Prepare 2 tbsp light soy sauce
11. Use 1 tbsp Chinese rice wine
12. Use 1 1/2 tbsp maple syrup
13. Prepare 1 tsp sesame oil
14. Take 1 knob fresh ginger finely chopped
15. Take A few handfuls of mixed salad leaves

Cut tofu into one-inch-long strips and blot on a towel. Step four Cut squash into one-inch strips and lay in a single layer on a baking tray along with tofu strips. Brush or spoon on miso sauce. Toss sliced squash with olive oil, salt & pepper.

How to make:process Miso tofu and squash salad:

1. Preheat the oven to 180 degrees. Chop the squash into cubes, drizzle in oil, salt and pepper and roast for 15 minutes.
2. Meanwhile mix the soy sauce, mirin, rice wine, maple syrup, sesame oil and ginger in a bowl. Then divide the mixture in half and add the miso paste to one half.
3. Remove the squash from the oven. Add the tofu to the same tray and combine with the squash. Then coat the squash and tofu in the miso mixture and return to the oven for another 10-15 minutes until sticky.
4. Meanwhile prepare the noodles according to the packet instructions (I left mine in hot water for 5 mins before draining and rinsing). Then add the salad leaves, spring onions, chilli, drained noodles, cucumber and fresh coriander to a large bowl and mix together. Toss in the remaining dressing and top with the roasted tofu and squash.
5. Done and ready to serve!

Roast until the edges are browned and the flesh is tender. (Timing will depend on the type and thickness of your squash). Let it cool slightly when it's done. Drain and press excess liquid out of tofu using a paper towel. Place in a large bowl and toss in sesame oil, tamari, and garlic powder. Let marinate while you prep the vegetables and make the dressing.

me, the simple preparation of Miso tofu and squash salad above can help you prepare servings that are interesting and delicious. great for family/friends Congratulations enjoy