Ingredients: |
![Nutrition Facts for Grilled Tofu Salad with Ginger-Miso Dressing (text version below directions)](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/nutrition/nfacts/nf_tofusalad.gif) |
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![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1/2 cup water |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
4 tablespoons low-sodium soy sauce |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 teaspoons vegetable oil |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 cloves garlic, crushed |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 teaspoon fresh ginger, grated |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 teaspoon chili paste |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 pound firm tofu cut into 1-inch cubes |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
4 cups mixed salad greens |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 cucumber, thinly sliced |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 cup cherry tomatoes, halved
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Dressing Ingredients: |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 teaspoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market) |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
2 tablespoons rice wine vinegar |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 teaspoon vegetable oil |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 teaspoon fresh ginger, grated |
![small bullet](https://webarchive.library.unt.edu/eot2008/20080922163019im_/http://www.metrokc.gov/health/images/sm-lime-bullet.gif) |
1 tablespoon toasted sesame seeds
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Directions: |
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1. |
Prepare grill. |
2. |
In a medium bowl, combine the water, soy sauce, oil, garlic, ginger and chili paste. Add the tofu cubes and gently toss until well-coated. Cover and refrigerate for 30 minutes to overnight. Drain and reserve the marinade. |
3. |
Make the dressing: In a small saucepan, heat 1/2 cup of water over medium-high heat. Add miso paste and stir until dissolved. Remove from heat then stir in the rice wine vinegar, oil, ginger and sesame seeds then set aside to cool completely. |
4. |
Skewer the tofu cubes on wooden or metal skewers. Brush with reserved marinade and grill for about 3-4 minutes or until slightly browned, turning once. Remove from grill and set aside to cool. |
5. |
In a medium sized bowl, add the mixed salad greens, cucumber and tomatoes. Add the tofu cubes then drizzle the dressing over the salad. Gently toss to coat then serve. |