Greens With Miso-Ginger Dressing And Grilled Tofu

• TOFU
• 2 pkg. (12 oz. each) extra-firm tofu, drained
• 2 tablespoons toasted sesame oil
• 2 tablespoons soy sauce
• 1 teaspoon light brown sugar
• 1/4 teaspoon cayenne
• 1/4 teaspoon garlic powder
• DRESSING
• 1/3 cup white miso
• 2 tablespoons mayonnaise
• 1 1/2 tablespoons unseasoned rice vinegar
• 1 tablespoon toasted sesame oil
• 1/4 teaspoon minced garlic
• 1/4 teaspoon minced fresh ginger
• 1/8 teaspoon pepper
• SALAD
• 12 ounces romaine lettuce leaves (from 1 large head), coarsely torn
• 8 ounces thinly sliced red cabbage (1/2 small head)
• 4 button mushrooms, thinly sliced
• 2 green onions, sliced
• 1 carrot, coarsely shredded
• 1 teaspoon toasted sesame seeds

1. Heat a grill to medium-high (450u0b0). Meanwhile, cut each tofu block crosswise into 6 slices. Lay slices between paper towels, press out excess water, then transfer to a rimmed baking sheet. Whisk sesame oil, soy sauce, brown sugar, cayenne, and garlic powder together in a small bowl and pour over tofu slices, turning to coat both sides.
2. Whisk dressing ingredients together in a small bowl.
3. Oil cooking grate, using tongs and a wad of oiled paper towels. Transfer tofu slices to grill and cook until grill marks form on both sides, 2 to 3 minutes per side (tofu may stick a little).
4. Mix lettuce, cabbage, mushrooms, green onions, and carrot in a large bowl. Toss with three-quarters of dressing. Divide salad among 4 dinner plates and arrange 3 tofu slices, slightly overlapping, on top of each. Drizzle remaining dressing over tofu and sprinkle with sesame seeds.

extrafirm tofu, sesame oil, soy sauce, light brown sugar, cayenne, garlic, dressing, white miso, mayonnaise, rice vinegar, sesame oil, garlic, fresh ginger, pepper, salad, head, red cabbage, button mushrooms, green onions, carrot, sesame seeds

Taken from www.myrecipes.com/recipe/greens-miso-ginger-dressing-grilled-tofu (may not work)