Tofu, green bean & spinach salad with miso dressing

For the price of a takeaway coffee, get this meal of crisp greens and pepper-coated tofu.

Recipe «Tofu, green bean & spinach salad with miso dressing» presented in category Recipes / Salads, to prepare this dish you will need no more 15 minutes. To make this dish at home by prescription from the author Gomer would need: 250g green round beans, trimmed, halved diagonally, 1 tbsp miso paste, 2 tbsp rice vinegar, 1 tbsp salt-reduced soy sauce, 2 tsp caster sugar , 50g cornflour, 1/2 tsp freshly ground black pepper, 350g firm tofu, cut into 2.5cm pieces , Olive oil spray, 100g baby spinach leaves, 2 tsp sesame seeds, lightly toasted, 300g cooked brown rice, to serve.

Ingredients:

• 250g green round beans, trimmed, halved diagonally 
• 1 tbsp miso paste 
• 2 tbsp rice vinegar 
• 1 tbsp salt-reduced soy sauce 
• 2 tsp caster sugar 
• 50g cornflour 
• 1/2 tsp freshly ground black pepper 
• 350g firm tofu, cut into 2.5cm pieces 
• Olive oil spray 
• 100g baby spinach leaves 
• 2 tsp sesame seeds, lightly toasted 
• 300g cooked brown rice, to serve 

Instructions

1. Cook the beans in a saucepan of boiling water for 1-2 minutes or until bright green and tender crisp. Refresh under cold running water. Drain.
2. Place miso paste, vinegar, soy sauce and sugar in a small bowl. Stir until sugar dissolves and the mixture is combined.
3. Combine the cornflour and pepper on a large plate. Toss tofu in the cornflour mixture to coat. Shake off any excess.
4. Heat a large non-stick frying pan over high heat. Spray with olive oil spray. Add one-third of the tofu and cook for 1-2 minutes each side or until golden. Transfer to a plate. Repeat, in 2 more batches, with the remaining tofu.
5. Divide the spinach and beans among serving plates. Top with the tofu. Sprinkle with the sesame seeds and drizzle over the dressing. Serve with rice.