Ingredients
F
For the Salad
o
1 lb oz oyster mushrooms, pulled into bite sized pieces (other great options: brown beech or shiitake)
a
2 oz arugula
O
Olive oil
K
Kosher salt
B
Black pepper
F
For the Miso Vinaigrette
w
1 tablespoon white miso
g
1 teaspoon grated ginger
s
1 small garlic clove, grated
r
3 tablespoons rice vinegar
h
1 teaspoon honey (or to taste)
s
1 tablespoon sesame oil
n
4 tablespoons neutral oil
K
Kosher salt and black pepper, to taste
F
For the Tofu Croutons
b
14 oz (1 block) tofu, cut into 3/4 inch cubes
n
2 tablespoons neutral oil
h
1 heaping tablespoon teaspoons cornstarch
S
Salt, to taste
B
Black pepper, to taste
S
Shichimi togarashi, to finish
F
For Garnish
s
2 scallions, thinly sliced
T
Tofu croutons
Directions
1
Preheat the oven to 425°F. Spread mushrooms in a single layer on a parchment-lined sheet pan. Drizzle generously with olive oil and season with salt and pepper. Roast for 25–35 minutes, tossing halfway through, until deeply golden and crisp at the edges.
o
1 lb oz oyster mushrooms, pulled into bite sized pieces (other great options: brown beech or shiitake)
O
Olive oil
K
Kosher salt
B
Black pepper
2
Meanwhile, press the tofu briefly with paper towels or a dish towel to remove excess moisture. Cut into ¾-inch cubes and toss gently with neutral oil, salt, pepper, and cornstarch until evenly coated. Arrange on a wire rack set over a sheet tray and roast alongside the mushrooms for 30-40 minutes, turning halfway through, until golden and crisp. Once out of the oven, sprinkle immediately with shichimi togarashi.
b
14 oz (1 block) tofu, cut into 3/4 inch cubes
n
2 tablespoons neutral oil
S
Salt, to taste
B
Black pepper, to taste
h
1 heaping tablespoon teaspoons cornstarch
S
Shichimi togarashi, to finish
3
While the mushrooms and tofu roast, make the dressing. In a bowl, whisk together miso, ginger, garlic, rice vinegar, honey, sesame oil, and neutral oil until smooth and emulsified. Season with salt and pepper to taste.
w
1 tablespoon white miso
g
1 teaspoon grated ginger
s
1 small garlic clove, grated
r
3 tablespoons rice vinegar
h
1 teaspoon honey (or to taste)
s
1 tablespoon sesame oil
n
4 tablespoons neutral oil
K
Kosher salt and black pepper, to taste
4
To assemble the salad, place the arugula and scallions in a large mixing bowl. Add the warm roasted mushrooms and toss with enough miso-ginger dressing to coat. Top with tofu croutons, toasted sesame seeds, and any remaining dressing as desired.
a
2 oz arugula
s
2 scallions, thinly sliced
T
Tofu croutons
