Bitter Greens and Miso Glazed Tofu Salad with Toasted Buckwheat

Instructions

1. 1

   Drain and press the tofu to remove excess water. Cut into 1-inch cubes.

   ~5 min
2. 2

   In a small bowl, whisk together miso paste, mirin, soy sauce, and sesame oil to create the glaze.

   ~2 min
3. 3

   Heat 1 tablespoon of olive oil in a frying pan over medium-high heat. Add tofu and sear until golden brown on all sides.

   ~8 min
4. 4

   Pour the miso glaze over the tofu in the pan and toss to coat. Cook for another 2-3 minutes until the glaze thickens and caramelizes.

   ~3 min
5. 5

   While the tofu is cooking, toast the buckwheat groats in a dry pan over medium heat for 3-5 minutes until fragrant and slightly browned.

   ~5 min
6. 6

   In a separate bowl, whisk together the remaining 1 tablespoon of olive oil, rice vinegar, honey, and a pinch of black pepper to make the dressing.

   ~2 min
7. 7

   In a large bowl, combine the mixed bitter greens and toasted buckwheat groats. Drizzle with the dressing and toss gently.

   ~1 min
8. 8

   Top the salad with the miso-glazed tofu cubes and serve immediately.