Grilled Tofu Salad with Ginger Miso Dressing

Description
Grilled Tofu Salad with Ginger Miso Dressing from the Public Health Cookbook by the Seattle & King County Department of Public Health—original source of recipe, public domain government resource
 * Serves: 4

Ingredients

 * ½ cup water
 * 4 tablespoons low-sodium soy sauce
 * 2 teaspoons vegetable oil
 * 2 cloves garlic, crushed
 * 1 teaspoon fresh ginger, grated
 * 1 teaspoon chili paste
 * 1 pound firm tofu cut into 1-inch cubes
 * 4 cups mixed salad greens
 * 1 cucumber, thinly sliced
 * 1 cup cherry tomatoes, halved

Dressing

 * 2 teaspoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
 * 2 tablespoons rice wine vinegar
 * 1 teaspoon vegetable oil
 * 1 teaspoon fresh ginger, grated
 * 1 tablespoon toasted sesame seeds

Directions

 * 1) Prepare grill.
 * 2) In a medium bowl, combine the water, soy sauce, oil, garlic, ginger and chili paste.
 * 3) Add the tofu cubes and gently toss until well-coated.
 * 4) Cover and refrigerate for 30 minutes to overnight.
 * 5) Drain and reserve the marinade.
 * 6) Make the dressing: in a small saucepan, heat ½ cup of water over medium-high heat.
 * 7) Add miso paste and stir until dissolved.
 * 8) Remove from heat then stir in the rice wine vinegar, oil, ginger and sesame seeds then set aside to cool completely.
 * 9) Skewer the tofu cubes on wooden or metal skewers.
 * 10) Brush with reserved marinade and grill for about 3–4 minutes or until slightly browned, turning once.
 * 11) Remove from grill and set aside to cool.
 * 12) In a medium sized bowl, add the mixed salad greens, cucumber and tomatoes.
 * 13) Add the tofu cubes then drizzle the dressing over the salad.
 * 14) Gently toss to coat then serve.