Grilled ginger-garlic tofu
Sweet red pepper(s)
1 large, quartered
Low sodium soy sauce
4 clove(s), medium, minced
10 oz, leaves
Yellow summer squash
2 medium, thinly sliced lengthwise
- Heat grill to medium.
- Coat pepper with cooking spray and sprinkle with 1/8 teaspoon of salt; grill for 30 minutes, turning once, or until fork-tender. Meanwhile, slice tofu horizontally and then crosswise to form 4 rectangles about 1/2-inch thick each. Pat tofu dry with paper towels; set aside.
- While pepper is cooking, mix cornstarch with 1 tablespoon of water in a small bowl; set aside. Combine soy sauce, honey, garlic and ginger together in a small saucepan; bring mixture to a boil over medium heat. Whisk in cornstarch mixture and simmer, stirring constantly, for about 1 minute, until slightly thickened; whisk in sesame oil. Brush tofu slices with a small amount of soy sauce mixture; set aside. Toss spinach with remaining hot soy sauce mixture until wilted; set aside.
- Grill tofu for 10 minutes, turning once, or until slightly crispy and warmed through. Meanwhile, coat squash and all but one scallion with cooking spray; sprinkle with remaining 1/4 teaspoon of salt. Grill squash and scallions for about 5 minutes, or until cooked through. Finely chop remaining raw scallion; set aside.
- Place a mound of spinach on each of 4 plates. Layer with a slice of tofu, a piece of pepper, 1/4 of squash and cooked scallions; sprinkle with raw scallions and serve.