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Grilled Tofu Salad

Source: Food & Wine
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Active Time:  15 Minutes
Total Time:  15 Minutes
  Serves 6
Sweet and spicy Asian seasonings flavor this composed salad. If you can't find firm tofu, you can use regular tofu as follows: place the tofu blocks between two baking sheets and weigh down the top with two or three heavy cans. Let stand at room temperature for 30 minutes, occasionally pouring off the excess liquid. Proceed with the recipe.
Two 1-pound blocks of firm tofu
2 medium garlic cloves, minced
2 tablespoons honey
2 tablespoons peanut oil plus more for grilling
2 tablespoons soy sauce
1 tablespoon black bean chili paste
1 bunch of watercress, tough stems removed (about 3 loosely packed cups)
3/4 cup Miso-Carrot Dressing (see recipe)
Other necessary recipes:
Miso-Carrot Dressing
Grilled Tofu Salad Recipe at
Slice each tofu block 1/2 to 3/4 inch thick and pat the slices dry.

In a small bowl, stir together the garlic, honey, 2 tablespoons peanut oil, soy sauce and black bean chili paste. Spread half of the marinade in the bottom of a large nonreactive baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering it completely.

Preheat a stovetop grill or the broiler. If using a grill, lightly brush the surface with peanut oil. Grill or broil the tofu, turning once, until caramelized and brown, 2 to 3 minutes per side. Let cool. Cut each piece into wide strips if desired.

Line plates or a platter with the watercress and set the tofu on top. Drizzle the Miso-Carrot Dressing (see recipe) on the salad.

The tofu can stand at room temperature for up to 1 hour before grilling.

Recipe reprinted by permission of Food and Wine. All rights reserved.
Date Added: 01/01/2008
Part of These Recipe Collections Find Similar Recipes »
 Main-Dish Summer Salads
 Center-Stage Salads
Nutrition Facts per Serving
Yield:   Serves 6
Calories: 208
Sodium: 872mg
Fiber: 1g
Carbohydrates, Total: 19g
Protein: 13g
% Cal. from Fat: 39%
Fat. Total: 9g
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