Created by the award winning chefs at Origin Restaurant in Toronto, Ontario.
- Prep time 30 minutes
- Cooking time 20 minutes
- Total time 50 minutes
- 1 pkg Sunrise Extra Firm Tofu (350 g) sliced lengthwise, cut in half
- 1/2 cup truffle oil
- 1/2 cup soy sauce
- 1/2 cup ponzu vinegar
- 1/2 cup yuzu sauce
- 1/2 cup white miso paste
- 2 cups baby kale , washed and dried
- 2 cups baby arugula , washed and dried
- 1 cup assorted wild mushrooms , torn and sliced*
- 1 teaspoon sesame oil
- 1 teaspoon canola oil
- 1 tablespoon sesame seed
- 1 scallion , whites only, sliced into thin rounds
- 1 red finger chili , seeded and sliced into thin rounds
In a medium-sized bowl, whisk together ponzu and miso paste.
Add remaining vinaigrette ingredients and continue whisking until well combined.
Pass vinaigrette through fine sieve to remove any small remaining lumps. Store vinaigrette in an airtight container and refrigerate.
In a medium-sized skillet, heat sesame and canola oil. Once oils are very hot, carefully add tofu and sear until both sides are golden brown (about 1 minute each side).
Add mushroom mix to the pan and reduce the heat to medium. Continue to sear mushrooms and tofu until golden brown. Once seared, remove the pan from the heat and add 30 mL (2 Tbsp.) truffle miso vinaigrette, toss well and set aside to plate.
In a large salad bowl, toss the kale and arugula, forming a nice pile in the centre of the bowl. Spoon tofu and mushrooms over top.
Sprinkle with sesame seeds, scallion rounds, and chili rounds. Serve immediately. *King oyster mushrooms add an interesting and delicious texture if they are available to you.
Makes 4-6 servings.
Nutritional facts Per serving: about
- Sodium 2608 mg
- Protein 16 g
- Calories 380
- Total fat 29 g
- Cholesterol 0 mg
- Total carbohydrate 18 g
- Iron 20
- Calcium 14