Recipe by Melissa Clark of Epicurious.com Servings: 4 3 1/2 tablespoons soy sauce, divided 4 teaspoons Asian sesame oil, divided 3 1/2 teaspoons unseasoned rice vinegar, divided 1 14- to 16-ounce container extra-firm tofu, drained 2 tablespoons peanut oil 4 green onions, chopped 1 tablespoon finely chopped peeled
Mizuna
Mizuna Salad with Peanuts
Recipe by Katie Webster of HealthySeasonalRecipes.com Servings: 4 Serving size: 2 cups 10 cups mizuna, cut into large bite-sized pieces, washed and spun dry ½ cup chopped chives ¼ cup salted peanuts ¼ cup unrefined peanut oil, such as Spectrum 3 tablespoons white vinegar 1 tablespoon Bragg Liquid