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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