Spicy Grilled Tofu and Green Bean Salad

Submitted by: courtney (from Vegetarian Times magazine)

• 15 oz. light extra firm tofu
• 5 Tbs. low-sodium soy sauce
• 2 Tbs. mirin, rice wine, or sake
• 1 tsp. rice vinegar
• 1 tsp. chili paste with garlic
• 2 cloves garlic, minced
• 2 C arugula
• 1 lb. green beans, trimmed
• 1 onion, halved and cut into slivers

*prepare med.-hot charcoal fire, or preheat gas grill, or broiler.

*Wrap tofu in paper towels, and squeeze gently to remove excess water. Pat dry. Slice into 3 pieces horizontally, cut each piece in half. Set aside.

*Mix together soy sauce, mirin, vinegar, chili paste and garlic in 9X13 glass baking dish. Add tofu, turn to coat and let sit for at least 15 min.

*Spray tofu with cooking spray on all side and grill until browned and crusty, 3-4 min. per side. Arrange arugula on large serving platter, then arrange grilled tofu on top.

*Meanwhile, add green beans and onion to remaining vinaigrette, and toss to coat. Grill beans and onion on perforated rack, stirring frequently, until beans are tender and browned, 8-10min. Arrange beans on top of tofu. pour any remaining vinaigrette on salad and serve.

***NOTE I do not have a grill, so I was planning on doing this in the broiler in the oven. I think it should work fine--I have done similar types of grill recipes this way before--and VT says that it should work okay.

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