Black Bean, Tofu and Miso Salad

This salad uses tofu as well, so it is high in protein, and its relative blandness handles the strong miso, rice vinegar, and red pepper flavors nicely. Green onions and sweet peppers finish it off.

4 cups dried black beans

2 pounds extra-firm tofu, cut into 1-inch cubes

4 tablespoons oil

3 red bell peppers, diced

2 bunches green onions or l large leek, rinsed and sliced

1/2 cup miso paste

11/2 cups rice vinegar

1 tablespoon red pepper flakes (if you are concerned about spiciness, leave these out and add them at the table)

• Cook the beans in 10 cups of water until tender . Rinse the beans and let them cool.
• Meanwhile, fry the tofu in the oil until it’s nicely browned on all sides. Combine the tofu with the beans and add the peppers and green onions.
• Mix the miso paste, rice vinegar, and red pepper flakes.
• Dress the bean mixture with the miso sauce and stir to combine.

SERVES 10 TO 1 2