Grilled ginger-garlic tofu
Sweet red pepper(s)
1 large, quartered
Low sodium soy sauce
4 medium clove(s), 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 pepper 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 and 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 and whisk in cornstarch mixture. 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 in a medium bowl 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 and then 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 slice of tofu on each of 4 plates and top each with a mound of spinach. Divide pepper, squash and cooked scallions evenly among plates. Sprinkle with raw scallion and serve.