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Tofu Salad Bowl with Miso Butter Sweet Corn

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.
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Prep Time 25 minutes
Cook Time 5 minutes
Servings: 4
Course: Salad
Ingredients Method

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

Method
 

  1. 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.
  2. 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.
  3. 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
  4. 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.