Tofu Salad



  • 300g trimmed green beans
  • 1 Tbsp miso paste
  • 30mL rice vinegar
  • 15mL Tamari
  • 2 tsp sugar
  • 1/2 cup cornflour
  • 2/3 tsp ground pepper
  • 400g tofu cut into inch pieces
  • Canola spray
  • 150g baby spinach
  • 3 tsp toasted sesame seeds
  • Cooked Basmati rice


  1. Place beans in boiling water for 1-2 minutes and then drain.
  2. Stir miso, tamari, sugar and vinegar in a bowl until mixed well.
  3. Mix pepper and cornflour on a plate. Coat tofu in mixture.
  4. Spray wok or non-stick pan with canola oil. Heat to high heat and cook tofu in 3 batches until golden.
  5. Put beans and spinach on plates. Divide tofu and place on top of salad. Add sesame seeds and miso mixture.
  6. Serve with Basmati rice.