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




  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.
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