Don't be intimidated by the name of this recipe. Yes, there's a lot of ingredients but it's really very easy to make and totally worth it.
1/2 block of super firm tofu, cubed
3 Tbsp soy sauce
1 package udon noodles (We used garlic flavored udon noodles which were awesome!)
1 bunch dinosaur kale, de-stemmed and roughly chopped into bite sized pieces
2 heads of broccoli, cut into bite sized florets
1/2 head of napa cabbage, chopped
1/4 cup chopped peanuts
Preheat your oven to 350 degrees. Arrange the tofu on a baking sheet, sprayed with olive oil. Drizzle tofu with soy sauce and bake for 25 minutes. Meanwhile, prep the veggies and bring a pot of water to boil. Blanch the kale and broccoli, separately for 1 minute each. Cook the udon noodles until heated through. The cabbage and peanuts will remain raw, to give the salad crunch. Put all the salad ingredients (including the tofu) in the fridge to cool.
Ginger miso dressing:
3 Tbsp canola oil
1 Tbsp rice wine vinegar
1 Tbsp honey
1 Tbsp ginger, minced
1 Tbsp red pepper flakes
2 Tbsp miso paste
2 cloves garlic, minced
Shake all ingredients together in a jar to emulsify the dressing. Toss dressing with cooled salad ingredients.