Lunch: Pan-Crisped Tofu with Greens and Peanut Dressing

This recipe includes fertility superfoods such as:

Nuts, Miso

Health and fertility benefits of Pan-Crisped Tofu with Greens and Peanut Dressing

Nuts are a natural source of Inositol, a derivative of Vitamin B (which is often prescribed in the form of supplements for women with PCOS). Inositol can effectively control the symptoms of PCOS by reducing insulin resistance and improving insulin sensitivity. Miso is extremely nutrient-dense and believed to alkalinize the body and stop the effects of carcinogens in the system.

Ingredients

1/3 cup white miso (soybean paste)
1/3 cup mirin (sweet rice wine)
1/3 cup rice vinegar
1 tablespoon finely grated peeled fresh ginger
1/2 cup chopped dry-roasted peanuts, divided
5 tablespoons canola oil, divided
2 (14-ounce) packages water-packed firm tofu, drained
8 cups gourmet salad greens
Minced fresh chives (optional)

Instructions

Combine first 4 ingredients, 1/4 cup peanuts, and 3 tablespoons oil in a small bowl; stir with a whisk.
Cut each tofu block crosswise into 8 (1/2-inch-thick) slices. Arrange tofu on several layers of paper towels. Top with several more layers of paper towels; top with a cast-iron skillet or other heavy pan. Let stand 30 minutes. Remove tofu from paper towels.
Heat 1 tablespoon oil in a large nonstick skillet over medium-high heat. Add 8 tofu slices to pan; sauté 4 minutes on each side or until crisp and golden. Remove from pan, and drain tofu on paper towels. Repeat procedure with remaining 1 tablespoon oil and remaining 8 tofu slices. Place 1 cup greens on each of 8 plates. Top each serving with 2 tofu slices, 3 tablespoons miso mixture, and 1 1/2 teaspoons chopped peanuts. Garnish each serving with chives, if desired.

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