Grilled Tofu Salad

• HEALTHY
• VEGETARIAN

Ingredients

1. Two 1-pound blocks of firm tofu
2. 2 medium garlic cloves, minced
3. 2 tablespoons honey
4. 2 tablespoons peanut oil plus more for grilling
5. 2 tablespoons soy sauce
6. 1 tablespoon black bean chili paste
7. 1 bunch of watercress, tough stems removed (about 3 loosely packed cups)
8. 3/4 cup Miso-Carrot Dressing

1. Slice each tofu block 1/2 to 3/4 inch thick and pat the slices dry.
2. 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.
3. 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.
4. To serve, line plates or a platter with the watercress and set the tofu on top. Drizzle the Miso-Carrot Dressing on the salad.