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Grilled Shrimp, Tofu, and Pineapple Salad

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In this dish, tofu shows its smoky side and grilled shrimp takes on the spicy and sweet flavors of honey, ginger, and chili paste.

  • Servings: 4

Source: Martha Stewart Living, June 2008

Ingredients

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

FOR THE DRESSING

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

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 Notes

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

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