Bok Choy and Tofu Salad with Carrot Ginger Dressing Recipe

Ingredients

• 1 block extra-firm tofu (about 16 ounces), drained in the fridge on paper towels under a weight (such as a can of beans) for several hours or overnight, then cut into matchsticks
• 1 large carrot, peeled and roughly chopped
• 1 small shallot, peeled and roughly chopped
• 2-inch knob fresh ginger, peeled and roughly chopped (about 2 tablespoons)
• 2 tablespoons white miso paste
• 2 tablespoons rice vinegar
• 2 tablespoons toasted sesame oil
• 1/4 cup canola oil
• 2 tablespoons water
• 5 baby bok choy, cleaned of all grit, cut in half lengthwise and shredded
• 1/4 cup chopped fresh cilantro leaves
• 1/4 cup chopped salted peanuts
• Kosher salt and freshly ground black pepper

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