Recipe by Kathy Kordalis

Miso Brown Rice Salad with Tofu and Ginger Dressing

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Parve Parve
Easy Easy
2 Servings


- Soy - Sesame

This is a salad packed with nourishing elements that I could eat every day for lunch or dinner. It is definitely one of those dishes that you can make on a Sunday for your prep-ahead lunches. It travels well, and the miso ginger dressing is all it needs for a toasty, savory and fresh finish.


Miso Brown Rice Salad

  • 50 grams/generous 1 and 1/4 cup brown sushi rice, cooked according to package instructions

  • 200 grams/7 ounces edamame beans

  • 100 grams/3 and 1/2 ounces radishes, sliced

  • 2 golden beetroot/beets, grated

  • handful of coriander/cilantro, [checked and] chopped

  • pinch of dried chilli/hot red pepper flakes

Ginger Dressing

  • thumb-sized piece of fresh ginger, grated

  • 4 spring onions/scallions, [checked and] thinly sliced

  • 3 tablespoons white miso

  • 1 clove garlic, crushed or 1 cube Gefen Frozen Garlic


  • 300-grams/10 and 1/2-ounces pack tofu

  • thumb-sized piece of fresh ginger, grated

  • 60 milliliters/1/4 cup Glicks Soy Sauce

  • 2 tablespoons white miso

  • 2 tablespoons Gefen Honey

  • pinch of dried chilli/hot red pepper flakes

  • 1 tablespoon cornflour/cornstarch, such as Gefen



First, make the dressing. Mix all the ingredients together and set aside.


Preheat the oven to 220 degrees Celsius/200 degrees Celsius fan/425 degrees Fahrenheit/Gas 7.


Wrap the tofu in paper towels or a kitchen towel and place on a baking sheet. Weigh down with something heavy, like a frying pan/skillet and let it sit for 10 minutes. Unpack and unwrap tofu, then transfer to a cutting board and cut into five-centimeter/two-inch cubes.


Whisk together the ginger, soy sauce, white miso, honey and chilli flakes. Add the tofu and gently toss to coat. Sprinkle cornflour over it all and mix until incorporated. Leave to sit for 10 minutes.


Remove the tofu from the marinade and spread the cubes out on a baking sheet lined with baking paper, such as Gefen Parchment Paper. Bake in the preheated oven for 25–30 minutes, turning halfway through, until golden brown and a thin crust forms.


Divide the rice between two plates, then top with edamame, sliced radishes, beetroot and roasted tofu. Drizzle with the dressing and finish with coriander and dried chilli flakes.


From Sensational Salads: More than 75 Creative & Vibrant Recipes by Kathy Kordalis, Ryland Peters & Small

Photography by Mowie Kay © Ryland Peters & Small 2024

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Miso Brown Rice Salad with Tofu and Ginger Dressing

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