Grilled Shrimp, Tofu, and Pineapple Salad Recipe

Name: Grilled Shrimp, Tofu, and Pineapple Salad
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1 (14 ounce) package firm tofu, quartered lengthwise; 1 lb medium shrimp, shells intact, deveined; ¼ cup unseasoned rice wine vinegar; 2 tablespoons honey; 2 tablespoons sambal oelek; 2 garlic cloves, coarsely chopped; 1 tablespoon fresh ginger, coarsely chopped; 1 medium pineapple, peeled; 2 tablespoons extra virgin olive oil; ¼ teaspoon coarse salt; ¼ teaspoon fresh ground black pepper; 3 medium carrots, julienned; 12 English cucumber, quartered lengthwise and sliced 1/4 inch thick crosswise; 1 medium jicama, peeled and julienned; 3 tablespoons of fresh mint, sliced; ½ cup rice wine vinegar, unseasoned; 2 tablespoons sugar; 1 teaspoon coarse salt; ½ teaspoon fresh ground pepper

Servings: persons

1 (14 ounce) package firm tofu, quartered lengthwise
1 lb medium shrimp, shells intact, deveined
¼ cup unseasoned rice wine vinegar
2 tablespoons honey
2 tablespoons sambal oelek
2 garlic cloves, coarsely chopped
1 tablespoon fresh ginger, coarsely chopped
1 medium pineapple, peeled
2 tablespoons extra virgin olive oil
¼ teaspoon coarse salt
¼ teaspoon fresh ground black pepper
3 medium carrots, julienned
12 English cucumber, quartered lengthwise and sliced 1/4 inch thick crosswise
1 medium jicama, peeled and julienned
3 tablespoons of fresh mint, sliced
½ cup rice wine vinegar, unseasoned
2 tablespoons sugar
1 teaspoon coarse salt
½ teaspoon fresh ground pepper

1
Make the salad: place tofu sliced on a rimmed baking sheet between layers of paper towels.
2
Place a baking sheet with heavy cans on top of the tofu.
3
let stand for 30 minutes.
4
Pat tofu until completely dry.
5
Place shimp in bowl.
6
Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp.
7
Turn shrimp until well coated.
8
Cover and refrigerate, turning once, for 1 hour.
9
Preheat grill to medium.
10
Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lenghtwise into thirds.
11
Reserve remaining center piece for another use.
12
Grill pineapple, turning frequently, until brown 4-5 minutes per side.
13
Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until opaque, 2-3 minutes.
14
Cut pineapple crosswise into 1/4 inch thickness slices.
15
Cut tofu into 1/2 inch cubes.
16
Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama and mint in a salad bowl.
17
Make the dressing: Whisk together ingredients in a small bowl.
18
Pour over salad and toss until well combined.

399

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 19 ingredients. The key ingredients include: 1 (14 ounce) package firm tofu, quartered lengthwise, 1 lb medium shrimp, shells intact, deveined, ¼ cup unseasoned rice wine vinegar, 2 tablespoons honey, and more.

Yes, Grilled Shrimp, Tofu, and Pineapple Salad falls under the Seafood category and is a great choice for this type of meal.

Keep refrigerated in an airtight container and enjoy within 1–2 days for the best freshness. Best served cold — no reheating needed.

Grilled Shrimp, Tofu, and Pineapple Salad

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