Ingredients
Salad
- 8 pieces ginger tofu (from a market deli, or use the recipe included)
- Lite oil
- Kosher salt
- Pepper
- 1/2 small pineapple peeled, trimmed and sliced 1/2-inche thick
- 2 tbsp fresh lime juice
- 1/2 small red onion thinly sliced
- 1/2 English cucumber sliced into half-moons
- 1 bag or carton super greens salad mix
- 1 avocado quartered
- 1 tbsp chopped cilantro
- soy sauce to taste
Ginger Tofu
- 1 lb firm tofu freeze before use for better texture
- 1 tbsp toasted sesame oil
- 1 tsp fresh ginger finely grated or minced
- 1 tsp fresh garlic finely minced
- 3/4 tsp gluten free, wheat free tamari soy sauce
- 1 tbsp Mirin rice wine
- 1/2 tbsp rice vinegar
- 2 tbsp sesame seeds
Directions
Salad
- If you have bought the tofu from a deli simply heat a nonstick pan to med high and grill tofu on either side until golden brown. If you are making tofu follow ginger tofu recipe below.
- Heat grill pan, grill, or broiler.
- Brush pineapple with 1 tablespoon oil.
- Grill or broil (in batches on rimmed baking sheets) until pineapple is slightly charred about 3 minutes per side on the grill or 6 to 8 minutes in broiler (rotating pan and turning food over halfway through).
- Meanwhile, in bowl, whisk together lime juice, 2 tablespoons oil and 1/4 teaspoon each salt and pepper, cilantro and soy sauce.
- Toss with onion.
- Cut grilled pineapple into smaller pieces. Add to bowl with onion along with cucumber and shrimp and toss to combine.
- Fold in greens and avocado.
Ginger Tofu
- Rinse tofu, pat dry, and cut ½’’ thick into large triangles marinade tofu overnight.
- Once tofu is marinaded heat a sauté pan over a medium heat, add toasted sesame oil.
- Carefully place tofu into pan, turn down heat if necessary. Sauté for 5 minutes turning the tofu to brown it on all sides.
- Combine remaining ingredients, pour over tofu, and stir gently.
- Bring to a gentle boil, turn down the heat, and simmer for 6-8 minutes. Cook on a low heat until liquid is reduced and tofu is lightly glazed.