Grilled Tofu Salad
- SERVINGS: 6 FIRST-COURSE SERVINGS
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
- 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.
- To serve, line plates or a platter with the watercress and set the tofu on top. Drizzle the Miso-Carrot Dressing on the salad.
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