Grilled Tofu Salad with Ginger Miso Dressing

==Description==
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
== Ingredients ==
* ½ cup water
* 4 tablespoons low-sodium soy sauce
* 2 teaspoons vegetable oil
* 2 cloves garlic, crushed
* 1 teaspoon fresh ginger, grated
* 1 teaspoon chili paste
* 1 pound firm tofu cut into 1-inch cubes
* 4 cups mixed salad greens
* 1 cucumber, thinly sliced
* 1 cup cherry tomatoes, halved 
=== Dressing ===
* 2 teaspoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
* 2 tablespoons rice wine vinegar
* 1 teaspoon vegetable oil
* 1 teaspoon fresh ginger, grated
* 1 tablespoon toasted sesame seeds
== Directions ==
# Prepare grill.
# In a medium bowl, combine the water, soy sauce, oil, garlic, ginger and chili paste.
# Add the tofu cubes and gently toss until well-coated.
# Cover and refrigerate for 30 minutes to overnight.
# Drain and reserve the marinade.
# Make the dressing: in a small saucepan, heat ½ cup of water over medium-high heat.
# Add miso paste and stir until dissolved.
# Remove from heat then stir in the rice wine vinegar, oil, ginger and sesame seeds then set aside to cool completely.
# Skewer the tofu cubes on wooden or metal skewers.
# Brush with reserved marinade and grill for about 3–4 minutes or until slightly browned, turning once.
# Remove from grill and set aside to cool.
# In a medium sized bowl, add the mixed salad greens, cucumber and tomatoes.
# Add the tofu cubes then drizzle the dressing over the salad.
# Gently toss to coat then serve. 
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Category:Asian Salads
Category:Asian Vegetarian
Category:Cucumber Recipes
Category:Firm tofu Recipes
Category:Miso Recipes
Category:Tomato Recipes
Category:Vegan salad Recipes