Grilled Tofu Curry

    PREP: 25 minutes MARINATE: 30 minutes GRILL: 10 minutes MAKES 4 servings

    1 12- to 14-ounce package extra-firm tofu, drained

    1⁄3 cup loosely packed fresh mint leaves

    1⁄3 cup olive oil

    1⁄4 cup rice vinegar

    2 tablespoons coarsely chopped fresh ginger

    2 small jalapeño chile peppers, seeded and coarsely chopped*

    3 cloves garlic

    1 tablespoon sugar

    2 teaspoons curry powder

    1 teaspoon salt

    1 teaspoon ground black pepper

    1 large onion, sliced

    2 cup cherry tomatoes

    4 cups mesclun or mixed salad greens

    1 Slice tofu crosswise into 6 slices. Cut each slice in half diagonally to make 2 triangles. Let tofu triangles drain on paper towels while preparing the marinade; set aside.

    2 For marinade, in a food processor combine mint leaves, olive oil, vinegar, ginger, jalapeños, garlic, sugar, curry, 3⁄4 teaspoon of the salt, and 3⁄4 teaspoon of the black pepper. Cover and process until just combined.

    3 Transfer tofu slices to a shallow dish; sprinkle with the remaining 1⁄4 teaspoon salt and 1⁄4 teaspoon pepper. Add 1⁄4 cup of the marinade; spread to cover the tops and bottoms of each tofu triangle. Marinate at room temperature for 30 minutes.

    4 Drain tofu. In a medium bowl toss onion slices with 2 tablespoons of the mint mixture. Transfer onion slices to a grill wok or tray.

    5 For a charcoal grill, grill onions in grill wok on the rack of an uncovered grill directly over medium heat for 8 minutes, stirring occasionally. Add tomatoes and cook for 2 to 4 minutes more. Meanwhile, add tofu to the grill for the last 8 minutes of grilling, turning once halfway through grilling. (For a gas grill, preheat grill. Reduce heat to medium. Place grill wok on rack over heat. Cover; grill as above. Add tomatoes and tofu to grill; cover and grill as above.)

    6 Serve vegetables and tofu slices over mesclun; serve with remaining mint mixture.

    PER SERVING: 318 cal., 23 g total fat (3 g sat. fat), 0 mg chol., 599 mg sodium, 17 g carb., 5 g fiber, 11 g pro.


    Because chile peppers contain volatile oils that can burn your skin and eyes, avoid direct contact with them as much as possible. When working with chile peppers, wear plastic or rubber gloves. If your bare hands do touch the peppers, wash your hands and nails well with soap and warm water.