Miso Grilled Tofu / Wasabi Salad

After trying the wasabi chickpea salad featured on Vegan Yum Yum's blog I fell in love with wasabi chickpeas, however I found there were too many ingredients in the salad for my taste buds liking.

So, here is my stripped down version which I served with miso grilled tofu.

Miso Grilled Tofu w. Wasabi Salad

Serves 4

Ingredients

Wasabi Chickpeas:

1 400 gram tin chickpeas

1 tablespoon sunflower oil

1 tablespoon soya sauce

1 heaped teaspoon wasabi powder

1 teaspoon white sugar

Miso Tofu:

400 grams firm tofu cut into 4 pieces

8 tablespoons Japanese Mirin

1 heaped table spoon miso paste

2 teaspoons white sugar

Salad:

4 large handfuls salad leaves of your choice

1 ripe avocado (cut into chunks)

20 cherry tomatoes (halved)

3 small spring onions (finely sliced)

1 red chilli (de-seeded and finely chopped)

2 tablespoons sesame seeds

1 tablespoon sesame oil

1 tablespoon soya sauce

salt and pepper to taste

Method

First start with the wasabi chickpeas:

1. Drain and rinse the chickpeas. Heat one tablespoon of sunflower oil in a pan and add the chickpeas.

2. Once the chickpeas start to brown slightly, add the soya sauce, wasabi powder and sugar, mix well and cook for another minute or two. Set aside.

Next make the miso marinade for the tofu:

3. Place the mirin in a small saucepan and bring to the boil. Add the miso paste and sugar and stir until dissolved.

4. Marinate the tofu pieces and set aside ready to grill later.

5. In a salad bowl, combine the salad leaves, avocado, tomatoes, spring onions and chilli.

6. Dress with the soya sauce and sesame oil and season with salt and pepper.

7. Mix through the sesame seeds and chickpeas.

8. Place a griddle pan oven a medium to high heat and sprinkle with sesame oil. Once the pan is hot add the tofu pieces and grill on all sides for a couple of minutes.

Serve with the prepared salad.

Enjoy