Tofu and Bok Choy Salad with Carrot Ginger Dressing

• 1 block extra firm tofu, pressed for several hours to remove liquid, diced and optionally stir-fried

• 1 large carrot, peeled and roughly chopped

• 2 garlic scapes, roughly chopped

• 2 inch piece of ginger, peeled and roughly chopped

• 2 tablespoons white miso

• 2 tablespoons rice vinegar

• 2 tablespoons toasted sesame oil

• 1/4 cup light salad oil

• 2 tablespoons water

• 3 baby bok choy or 1 large bok choy, cut in half lengthwise and chopped into 1/2 inch pieces

• 1/4 cup cilantro, chopped

• 1/4 cup salted peanuts, chopped

• salt and black pepper

In a food processor or blender, combine carrot, garlic scapes, and ginger, pulsing to finely chop and combine. Then add miso, rice vinegar and sesame oil. Run the machine while slowly drizzling in salad oil and water. Blend until smooth.

In a large bowl, combine bok choy and tofu. Add dressing and gently toss to coat. Season to taste with salt and pepper.

Top with cilantro and peanuts and serve.