I swear, every time I make something with miso, it blows my mind. So much goodness. So much lip-smacking, in your face umami. I can’t even handle it.
All I want to do is eat this salad forever and ever and ever. It’s so fresh and nutty. Something about the sesame-miso dressing whispered peanut butter at me, though there was no peanut butter, or anything creamy involved. The earthy wild rice and the lightly soy-sauced tofu added to the overall nuttiness. The sweet crunchy and carrots and just-cooked edamame. Just omg guys, honestly this couldn’t be better.
You know what? I’m not even going to say anything else about this. It’s spectacular. Go make it.
Wild Rice Salad with Miso Dressing
Adapted (minimally) from Sprouted Kitchen. Serves 3 as a main.
1/2 c wild rice, cooked according to package directions
12 oz block, extra firm tofu, cut into 1/2″ cubes and dried
2 t olive oil
2 t soy sauce
1 generous c sliced carrots
3/4 c cooked, shelled edamame
3 T sesame seeds, toasted (optional)
1/2 c chopped cilantro
2 T white miso
2 T honey
1 T sesame oil
2 1/2 T rice wine vinegar
1 shallot, minced
Juice of 1 medium orange
- In a large heavy skillet, heat the olive oil over medium-high heat. Add the tofu and brown for 5 minutes. Add the soy sauce and some black pepper and saute another 2-3 minutes, until crusty. Set aside.
- In a large bowl, combine the tofu, rice, carrots, edamame, sesame seeds and cilantro
- Whisk together the remaining ingredients and pour over the salad. Toss to coat
- Eat warm, room temp, or cold