First, let's prep the tofu.
Slice the block of extra-firm tofu crosswise into 6 even slices.
Then, cut each slice in half diagonally to create 12 perfect triangles.
Arrange the tofu triangles on a layer of paper towels to drain any excess water while you whip up the marinade.
To make the vibrant marinade, combine the fresh mint leaves, olive oil, rice vinegar, ginger, jalapeños, garlic, sugar, curry powder, 3/4 teaspoon (20 ml / 0.7 fl oz) of the salt, and 3/4 teaspoon (20 ml / 0.7 fl oz) of the black pepper in a food processor.
Cover and pulse until the mixture is just combined and fragrant.
Place the drained tofu triangles in a shallow dish.
Sprinkle them evenly with the remaining 1/4 teaspoon (20 ml / 0.7 fl oz) salt and 1/4 teaspoon (20 ml / 0.7 fl oz) pepper.
Pour 1/4 cup (60 ml) of the marinade over the tofu, using a brush or your fingers to ensure each triangle is coated on both sides.
Let it marinate at room temperature for 30 minutes to soak up all that amazing flavor.
After marinating, remove the tofu from the dish, letting any excess marinade drip off.
In a separate medium bowl, toss the sliced onion with 2 tablespoons (30 ml / 1 fl oz) of the mint marinade until well-coated.
Transfer the onions to a grill wok or a grill-safe tray.
Preheat your grill to medium heat.
Place the grill wok with the onions on the grill rack.
Grill for about 8 minutes, stirring occasionally, until they start to soften and char.
Add the cherry tomatoes to the wok and grill for another 2-4 minutes. At the same time, place the marinated tofu triangles directly on the grill grates.
Grill the tofu for a total of 8 minutes, flipping once halfway through, until you have beautiful grill marks.
To assemble your stunning salad, create a bed of mesclun greens on each plate.
Top with the grilled tofu triangles, charred onions, and blistered cherry tomatoes.
Drizzle generously with the remaining mint marinade and serve immediately.
