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Nutrition Facts

Serving Size 1 (619g)

Recipe makes 4 servings

The following items or measurements are not included below:

1/4 cup rice wine vinegar

sambal oelek

1/4 cup rice wine vinegar

Calories 402
Calories from Fat 59 (14%)
Amount Per Serving %DV
Total Fat 6.7g 10%
Saturated Fat 1.3g 6%
Monounsaturated Fat 1.6g
Polyunsaturated Fat 2.8g
Trans Fat 0.0g
Cholesterol 172mg 57%
Sodium 778mg 32%
Potassium 1032mg 29%
Total Carbohydrate 55.7g 18%
Dietary Fiber 13.0g 52%
Sugars 32.8g
Protein 34.2g 68%

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Grilled Shrimp, Tofu and Pineapple Salad

Recipe #305656 | 2 hours | 1½ hours prep | add private note

By: ellie_
May 28, 2008

This was delicious and dh didn't even complain about the tofu — not only that he loved it and had second and third helpings — cooked this way and combined in this delish salad tofu takes on a different role in the salad. By the way as I was afraid that the shrimp would fall through the grill grates, I left the shrimp in a metal disposable pie dish and cooked it on the grill that way - the shrimp was delish and spicy! Recipe source: Martha Stewart Living

SERVES 4 (change servings and units)

Ingredients

For the dressing

Directions

  1. 1
    Place shrimp in a bowl or marinating dish. In a blender puree vinegar, honey, sambal oelek, garlic and ginger until smooth. Pour over shrimp, turn shrimp. Cover and refrigerate for 1 hour.
  2. 2
    On a rimmed baking sheet covered with paper towels place tofu slices between layers of paper towels, cover with second baking sheet weighted with cans. Let stand for 30 minutes. Pat tofu with paper towels until dry.
  3. 3
    Preheat grill to medium.
  4. 4
    Cut pineapple slices lengthwise along slides of core into 2 large pieces, then slice each slice lengthwise into thirds. Reserve remaining pineapple for another use.
  5. 5
    Grill pineapple, turning until brown (4-5 minutes per side).
  6. 6
    Brush tofu with oil and sprinkle with salt and pepper. Grill tofu, turning once (2-5 minutes per side).
  7. 7
    Grill shrimp (see note in description), turning once until opaque (3-5 minutes per side).
  8. 8
    Cut pineapple crosswise into 1/4 inch thick pieces.
  9. 9
    Cut tofu into 1/2 inch cubes.
  10. 10
    In a large salad bowl combine salad ingredients (pineapple, tofu, shrimp, carrots, cucumber, jicama, and mint). Toss.
  11. 11
    To make salad dressing combine dressing ingredients in a jar and shake (or whisk) to combine.
  12. 12
    Add dressing to salad and toss until combined.

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