Grilled Shrimp, Tofu, And Pineapple Salad

Total Time: 20 mins Preparation Time: 20 mins

Ingredients

• Servings: 4
• 1 (14 ounce) package firm tofu, quartered lengthwise
• 1 lb medium shrimp, shells intact, deveined
• 1/4 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
• 1/4 teaspoon coarse salt
• 1/4 teaspoon fresh ground black pepper
• 3 medium carrots, julienned
• 1/2 english cucumber, quartered lengthwise and sliced 1/4 inch thick crosswise
• 1 medium jicama, peeled and julienned
• 3 tablespoons fresh mint, sliced
• 1/2 cup rice wine vinegar, unseasoned
• 2 tablespoons sugar
• 1 teaspoon coarse salt
• 1/2 teaspoon fresh ground pepper

Recipe

• 1 make the salad: place tofu sliced on a rimmed baking sheet between layers of paper towels. place a baking sheet with heavy cans on top of the tofu. let stand for 30 minutes. pat tofu until completely dry.
• 2 place shimp in bowl. purée vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. turn shrimp until well coated. cover and refrigerate, turning once, for 1 hour.
• 3 preheat grill to medium. cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lenghtwise into thirds. reserve remaining center piece for another use. grill pineapple, turning frequently, until brown 4-5 minutes per side. brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until opaque, 2-3 minutes.
• 4 cut pineapple crosswise into 1/4 inch thickness slices. cut tofu into 1/2 inch cubes. peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama and mint in a salad bowl.
• 5 make the dressing: whisk together ingredients in a small bowl. pour over salad and toss until well combined.