Chef Christina Pirello

Grilled Tofu and Arugula Salad

Name: Grilled Tofu and Arugula Salad
Prep time: 30 min
Cook time: 5 min
Total time: 35 min
Yield: 2
Cuisine: Asian
Ingredients: 1 brick organic tofu (use extra firm tofu) cut into one half inch thick slices; Soy sauce; Chile powder; Extra virgin olive oil; 1 small bunch arugula, washed and hand shredded; 1 organic cucumber, thinly sliced; 3 radishes, thinly sliced; 2 ripe organic tomatoes, thinly sliced and do not seed; 1 cup raspberries, washed well; 1 organic orange juice, freshly squeezed; Sea salt; 2 shallots, finely minced

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Cuisine

Asian

Servings

2 servings

Prep Time

30 minutes

Cook Time

5 minutes

Ingredients

1 brick organic tofu (use extra firm tofu) cut into one half inch thick slices
Soy sauce
Chile powder
Extra virgin olive oil
1 small bunch arugula, washed and hand shredded
1 organic cucumber, thinly sliced
3 radishes, thinly sliced
2 ripe organic tomatoes, thinly sliced and do not seed
1 cup raspberries, washed well
1 organic orange juice, freshly squeezed
Sea salt
2 shallots, finely minced

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Directions

Lay tofu slices in shallow baking dish.
Whisk together 2-3 tablespoons soy sauce, a generous pinch of chili and ¼ cup oil.
Spoon over tofu and add water so that all slices are submerged completely. Marinate for 10 minutes.
Lay tofu on grill, reserving marinade for brushing.
Cook until each side is browned, about 3 minutes. Brush as needed to keep the tofu moist and flavorful.
While the tofu grills, make the salad by combining arugula, cucumber, radishes, tomatoes and raspberries in a bowl.
Make the dressing by combining ¼ cup oil with orange juice, a generous pinch of salt and diced shallots.
Pour over salad and toss to coat.
Arrange salad on a platter and lay grilled tofu slices on top.

Grilled Tofu and Arugula Salad