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    Asian-Style Grilled Tofu with Greens

    Look for Asian greens (tatsoi, mizuna and/or pea shoots) packaged as a salad mix. They're slightly more bitter than many spring greens and will stand up well to this aromatic, vinegary dressing.


    • 1 small carrot, peeled and coarsely chopped
    • 1/2 cup prepared carrot juice
    • 2 tablespoons white or yellow miso
    • 2 tablespoons rice vinegar
    • 2 tablespoons canola oil
    • 1 tablespoon coarsely chopped fresh ginger
    • 1/2 teaspoon minced garlic
    • 28 ounces water-packed firm tofu, drained and rinsed
    • 2 tablespoons honey
    • 2 tablespoons canola oil
    • 2 tablespoons reduced-sodium soy sauce
    • 1 tablespoon black bean-garlic sauce
    • 2 teaspoons minced garlic
    • 10 ounces mixed Asian greens, or baby spinach


    Step 1
    To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.
    Step 2
    To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy sauce, black bean-garlic sauce and garlic in a small bowl. Spread half the marinade in a large baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering completely.
    Step 3
    Preheat grill to medium-high. Oil the grill rack. Grill the tofu until heated through, 2 to 3 minutes per side. To serve, toss greens with the dressing. Divide among 6 plates and top with the tofu.

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