wholeliving

Grilled Shrimp, Tofu, and Pineapple Salad

In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, ginger, and chili paste.
Martha Stewart Living, June 2008
  • Yield Serves 4
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Ingredients

  • FOR THE DRESSING

    • 1/4 cup unseasoned rice-wine vinegar
    • 2 tablespoons sugar
    • 1 teaspoon coarse salt
    • 1/2 teaspoon freshly ground pepper
  • FOR THE SALAD

    • 1 package (14 ounces) firm tofu, quartered lengthwise
    • 1 pound 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 coarsely chopped fresh ginger
    • 1 medium pineapple, peeled
    • 2 teaspoons extra-virgin olive oil
    • 1/4 teaspoon coarse salt
    • 1/4 teaspoon freshly ground pepper
    • 3 medium carrots, julienned (3 ounces)
    • 1/2 English cucumber, quartered lengthwise and sliced 1/4 inch thick crosswise
    • 1 medium jicama, peeled and julienned
    • 3 tablespoons sliced fresh mint

Directions

  1. Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.

  2. Place shrimp in a bowl. Puree 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 lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.

  4. Cut pineapple crosswise into 1/4-inch-thick 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.

Cook's Note

Grill the pineapple, shrimp, and tofu at the same time, removing pieces as they finish cooking.

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