NUTRITION PROFILE:
Diabetes Appropriate | Healthy Weight
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.
Makes 6 servings
ACTIVE TIME: 45 minutes
TOTAL TIME: 45 minutes
EASE OF PREPARATION: Easy
Dressing
1 small carrot, peeled and coarsely chopped
1/2 cup prepared carrot juice
2 tablespoons white or yellow miso (see Note)
2 tablespoons rice vinegar
2 tablespoons canola oil
1 tablespoon coarsely chopped fresh ginger
1/2 teaspoon minced garlic
Tofu & Greens
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 (see Note)
2 teaspoons minced garlic
10 ounces mixed Asian greens or baby spinach
1. To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.
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.
3. Preheat grill to medium-high. Oil the grill rack (see Tip). 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.