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1
Place shrimp in a bowl or marinating dish.
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2
In a blender puree vinegar, honey, sambal oelek, garlic and ginger until smooth.
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3
Pour over shrimp, turn shrimp.
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4
Cover and refrigerate for 1 hour.
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5
On a rimmed baking sheet covered with paper towels place tofu slices between layers of paper towels, cover with second baking sheet weighted with cans.
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6
Let stand for 30 minutes.
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7
Pat tofu with paper towels until dry.
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8
Preheat grill to medium.
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9
Cut pineapple slices lengthwise along slides of core into 2 large pieces, then slice each slice lengthwise into thirds.
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10
Reserve remaining pineapple for another use.
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11
Grill pineapple, turning until brown (4-5 minutes per side).
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12
Brush tofu with oil and sprinkle with salt and pepper.
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13
Grill tofu, turning once (2-5 minutes per side).
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14
Grill shrimp (see note in description), turning once until opaque (3-5 minutes per side).
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15
Cut pineapple crosswise into 1/4 inch thick pieces.
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16
Cut tofu into 1/2 inch cubes.
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17
In a large salad bowl combine salad ingredients (pineapple, tofu, shrimp, carrots, cucumber, jicama, and mint).
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18
Toss.
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19
To make salad dressing combine dressing ingredients in a jar and shake (or whisk) to combine.
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20
Add dressing to salad and toss until combined.
