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Grilled Tofu Salad

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  • ACTIVE:
  • TOTAL TIME:
  • SERVINGS: 6 FIRST-COURSE SERVINGS
  • HEALTHY
  • VEGETARIAN

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 temp...

  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.
Make Ahead The tofu can stand at room temperature for up to 1 hour before grilling. Notes ONE SERVING: Calories 320 kcal, Protein 26 gm, Soy Protein 25 gm, Carbohydrate 17 gm, Cholesterol 0, Total Fat 19.3 gm, Saturated Fat 2.9 gm.