Grilled Tofu Salad

I love to try new things, but, like anyone else, I have my standby recipes that I return to time and time again. This Grilled Tofu Salad recipe is one of them. I have no idea where I found it; it was clipped from a magazine years ago, though I have changed it enough that I now consider it "mine". It is a perfect light and healthy summer dish, and thus, in my mind, a great dish to make in the winter when it seems like the cold, dull, and brown season will never yield to warm, green, and sunny weather.

If you've been meaning to try tofu but can't get over its non-flavor, remember that raw potatoes and eggplant and plain cooked pasta are severely lacking in the flavor department, too.

I am making this salad, among a few other Asian-inspired dishes, for dinner tomorrow night when our good friends Ann and Terry and their daughter Hannah join us for an evening of good food and wine and what the Germans called "gemuetlichkeit"--friendship, laughter, and a good time.

Grilled Tofu Salad
6 first course servings or 4 main course servings

Two 1-lb blocks of extra firm tofu
2 tablespoons honey
2 tablespoons peanut or safflower oil, plus more for grilling
2 tablespoons soy sauce
1 tablespoons black bean garlic sauce
1 bunch watercress, tough stems removed
Carrot-Miso Dressing (see below)

1. Slice each block of tofu into 1/2" thick slices. Lay on half a kitchen towel, fold other half on top of tofu, and squeeze out excess water. Lay slices in a baking dish large enough to hold them.

2. In a small bowl, combine the honey, oil, soy sauce, and black bean garlic sauce. Pour over tofu slices, turning slices to make sure each piece is evenly coated. Let sit at least one hour.

3. Preheat either a stovetop grill or a large saute pan over medium-high heat. Add about a tablespoon of oil. Grill or saute the tofu til nicely browned, about 3-5 minutes per side.

4. To serve, line plates or a large platter with watercress. Lay tofu on top and drizzle with Miso-Carrot Dressing.

Miso Carrot Dressing
Makes 1 1/4 cups

2 garlic cloves, minced
One 3/4" piece of fresh ginger, peeled and minced
2/3 cup fresh carrot juice
2 tablespoons yellow or white miso
1 tablespoon rice vinegar
1 tablespoon extra virgin olive oil
1/4 teaspoon sugar
2 teaspoons minced fresh parsley and/or basil

Combine ingredients in either a blender or a medium size bowl. Blend or whisk til smooth. Store in a jar with a tight-fitting lid. Will keep for a few weeks. Also delicious on fish or chicken.