Ingredients

• 1 small carrot, peeled and coarsely chopped
• 1/2 cup prepared carrot juice
• 2 tablespoon white or yellow miso, (see Note)
• 2 tablespoon rice vinegar
• 2 tablespoon canola oil
• 1 tablespoon coarsely chopped fresh ginger
• 1/2 teaspoon minced garlic
• 28 ounces water-packed firm tofu, drained and rinsed
• 2 tablespoon honey
• 2 tablespoon reduced-sodium soy sauce
• 1 tablespoon black bean-garlic sauce, (see Note)
• 10 ounces mixed Asian greens, or baby spinach

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Cooking Directions

Step 1

To prepare dressing: Puree carrot, carrot juice, miso, vinegar, oil, ginger and garlic in a blender or food processor until smooth.

Step 2

To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy sauce, black bean-garlic sauce and garlic in a small bowl. Spread half the marinade in a large baking dish and top with the tofu slices. Spread the remaining marinade over the tofu, covering completely.

Step 3

Preheat grill to medium-high. Oil the grill rack (see Tip). Grill the tofu until heated through, 2 to 3 minutes per side. To serve, toss greens with the dressing. Divide among 6 plates and top with the tofu.