Easiest Way to Prepare Award-winning Miso tofu and squash salad

Hey everyone, it's Louise, welcome to my recipe page. Today, I'm gonna show you how to prepare a distinctive dish, Recipe of Favorite Miso tofu and squash salad. It is one of my favorites. For mine, I will make it a bit tasty. This will be really delicious.

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Many things affect the quality of taste from Miso tofu and squash salad, starting from the type of ingredients, then the selection of fresh ingredients, the ability to cut dishes to how to make and serve them. Don't worry if you want to prepare Miso tofu and squash salad delicious at home, because if you already know the trick then this dish can be used as an extraordinary special treat.

As for the number of servings that can be served to make Miso tofu and squash salad is 2 people. So make sure this portion is enough to serve for yourself and your beloved family.

Just in addition, the time it takes to cook Miso tofu and squash salad estimated approx 40 minutes.

To get started with this particular recipe, we must prepare a few ingredients. You can have Miso tofu and squash salad using 15 ingredients and 4 steps. Here is how you can achieve it.

Squash season is well underway and I’m always looking for new ideas with it. This fresh and delicious salad is great for a slightly lighter mid-week meal. This recipe was inspired by a recipe I found in the Waitrose magazine but I adapted it using the ingredients I had available in my kitchen and added rice noodles to make it a bit more substantial.

Ingredients and spices that need to be Take to make Miso tofu and squash salad:

1. 1 block tofu chopped into cubes
2. 500 g butternut squash chopped
3. 1 rice noodle nest
4. 1/3 of a cucumber finely sliced
5. 1 red chilli finely chopped
6. 2 spring onions finely sliced
7. 1 handful coriander stems & stalks chopped
8. 2 tbsp red miso paste
9. 2 tbsp mirin
10. 2 tbsp light soy sauce
11. 1 tbsp Chinese rice wine
12. 1 1/2 tbsp maple syrup
13. 1 tsp sesame oil
14. 1 knob fresh ginger finely chopped
15. A few handfuls of mixed salad leaves

Steps to make to make Miso tofu and squash salad

1. Preheat the oven to 180 degrees. Chop the squash into cubes, drizzle in oil, salt and pepper and roast for 15 minutes.
2. Meanwhile mix the soy sauce, mirin, rice wine, maple syrup, sesame oil and ginger in a bowl. Then divide the mixture in half and add the miso paste to one half.
3. Remove the squash from the oven. Add the tofu to the same tray and combine with the squash. Then coat the squash and tofu in the miso mixture and return to the oven for another 10-15 minutes until sticky.
4. Meanwhile prepare the noodles according to the packet instructions (I left mine in hot water for 5 mins before draining and rinsing). Then add the salad leaves, spring onions, chilli, drained noodles, cucumber and fresh coriander to a large bowl and mix together. Toss in the remaining dressing and top with the roasted tofu and squash.

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So that is going to wrap this up with this special food Steps to Prepare Any-night-of-the-week Miso tofu and squash salad. Thank you very much for your time. I'm sure you will make this at home. There's gonna be more interesting food at home recipes coming up. Don't forget to save this page on your browser, and share it to your loved ones, colleague and friends. Thank you for reading. Go on get cooking!