Tofu Salad Bowls with Miso Butter Sweet Corn
These Tofu Salad Bowls feature silky pieces of tofu, crisp iceberg lettuce, juicy tomatoes, avocado, and miso butter corn drizzled with a soy sauce and mirin dressing.
Ingredients
- 3 tbsp soy sauce
- 1 tbsp mirin
- 1 tbsp granulated sugar
- 2 tsp sesame oil
- 1 tsp gochugaru
- ½ lime juiced
- 1 ½ cups frozen corn
- 1 tbsp unsalted butter
- 1 tbsp honey
- 1 tsp white miso
- 1 brick medium or silken tofu cut into squares
- 1 head iceberg lettuce cut into wedges
- 2 small tomatoes cut into wedges
- 1 avocado peeled, pitted, and cut into wedges
- 2 scallions thinly sliced
- 1 sheet nori cut into thin ribbons with scissors, optional
- 1 tbsp toasted sesame seeds for sprinkling
- 1 tbsp black sesame seeds for sprinkling
Instructions
- Pour the soy sauce and mirin into a small bowl. Add the sugar, sesame oil, gochugaru, and lime juice and whisk to combine. Set aside.
- Place the corn in a small saucepan. Add enough water to just cover the corn. Place the pot over medium heat and bring to a boil. Reduce to a simmer and cook for 2 minutes or until the corn is tender.
- Drain the corn and place it in a medium-sized bowl. Add the butter, miso, and honey and stir until the butter and miso melt and become well-integrated. Set aside
- Divide the tofu pieces across four bowls. Add two iceberg wedges to each bowl followed by 4 tomato wedges, 2 avocado wedges, and two heaping spoonfuls of the corn. Drizzle the dressing over everything in the bowl and garnish with scallions, nori, and sesame seeds. Serve immediately.