Grilled Tofu Salad

1. 1

   Slice each tofu block 1/2 to 3/4 inch thick and pat the slices dry.

2. 2

   In a small bowl, stir together the garlic, honey, 2 tablespoons peanut oil, soy sauce and black bean chili paste.

3. 3

   Spread half of the marinade in the bottom of a large nonreactive baking dish and top with the tofu slices.

4. 4

   Spread the remaining marinade over the tofu, covering it completely.

5. 5

   Preheat a stovetop grill or the broiler.

6. 6

   If using a grill, lightly brush the surface with peanut oil.

7. 7

   Grill or broil the tofu, turning once, until caramelized and brown, 2 to 3 minutes per side.

8. 8

   Let cool.

9. 9

   Cut each piece into wide strips if desired.

10. 10

    To serve, line plates or a platter with the watercress and set the tofu on top.

11. 11

    Drizzle the Miso-Carrot Dressing on the salad.

* Per serving · 4 servings · Values may vary.

No additional tips available.