Chicory Salad with Miso-Aged Hodo Tofu, Fried Yuba, and Tofu Gribiche
Source: Kim Alter, Nightbird
Recipe Type: Salads | Seasons: Summer
This recipe, featuring Hodo, was demonstrated for CUESA’s Market to Table program on August 10, 2019.
Miso Aged Tofu
1 package Hodo Soy Firm Tofu
Aedan Fermented white miso
1 package Hodo yuba
#1 Kumiage Yuba
1 package Hodo’s #1 Kumiage yuba
2 tablespoons miso (from the aged tofu)
1 lemon juice and salt mixture
Salt to taste
Vinaigrette and Chicory Salad
¼ cup red wine vinegar
1 tablespoon rice wine vinegar
1 teaspoon Yuzu koshu
1 tablespoon Dijon Mustard
1 teaspoon miso (you can use from the aged tofu)
1 teaspoon chili oil
1 whole egg
1 egg yolk
½ clove garlic, microplaned
1 tablespoon parmesan cheese
Salt and black pepper to taste
1 pound of chicory
1 package Hodo tofu, brunoise
1 shallot, brunoise
1 bushel chives
¼ cup parsley, chopped
1 tablespoon fermented black bean, finely chopped
Lime juice and zest to taste
Olive oil to coat
To prepare miso aged tofu: Take Hodo firm tofu and coat in Aedan Fermented white miso. Tofu can be aged up to a year. You can do a five day age on tofu that is coated in miso. On day five, taste and remove all miso if it is at your liking. Reserve miso for dressing and you can always reuse or apply in a different dish.
To prepare fried yuba: Cut into squares and fry at 375 degrees till crispy (about 10-15 seconds). Season with salt and set aside.
To prepare #1 Kumiage yuba: Mix all the ingredients together in a bowl with a spatula. Season with salt and set aside.
To prepare chicory salad: Wash the chicory and tear them into bite sizes. Garnish with herbs on top with some flowers.
To prepare tofu “gribiche”: Mix all ingredients together in a bowl. Season and adjust. Garnish.
To plate: Spread #1 yuba on bottom of plate. Put gribiche on top. Dress chicory in vinaigrette with salt and place on top of gribiche. Arrange fried yuba, herbs, and flowers on top.