Submitted by: courtney (from Vegetarian Times magazine)
15 oz. light extra firm tofu
5 Tbs. low-sodium soy sauce
2 Tbs. mirin, rice wine, or sake
1 tsp. rice vinegar
1 tsp. chili paste with garlic
2 cloves garlic, minced
2 C arugula
1 lb. green beans, trimmed
1 onion, halved and cut into slivers
Prepare med.-hot charcoal fire, or preheat gas grill, or broiler.
Wrap tofu in paper towels, and squeeze gently to remove excess water. Pat dry. Slice into 3 pieces horizontally, cut each piece in half. Set aside.
Mix together soy sauce, mirin, vinegar, chili paste and garlic in 9X13 glass baking dish. Add tofu, turn to coat and let sit for at least 15 min.
Spray tofu with cooking spray on all side and grill until browned and crusty, 3-4 min. per side. Arrange arugula on large serving platter, then arrange grilled tofu on top.
Meanwhile, add green beans and onion to remaining vinaigrette, and toss to coat. Grill beans and onion on perforated rack, stirring frequently, until beans are tender and browned, 8-10min. Arrange beans on top of tofu. pour any remaining vinaigrette on salad and serve.
***NOTE I do not have a grill, so I was planning on doing this in the broiler in the oven. I think it should work fine–I have done similar types of grill recipes this way before–and VT says that it should work okay.