Asian Style Grilled Tofu with Greens

Use tatsoi, mizuna, pea shoots, spinach or bok choy for the greens

Dressing:
1 small carrot, chopped
½ cup prepared carrot juice
2 tablespoons white or yellow miso
2 tablespoons rice-wine vinegar
1 tablespoon canola oil (I would use olive oil)
1 tablespoon coarsely chopped ginger
½ teaspoon chopped garlic

Tofu and Greens
2 14 ounce firm tofu
2 tablespoons honey
2 tablespoons canola oil
2 tablespoons low sodium soy sauce
1 tablespoon black bean past
2 teaspoons minced garlic
10 ounces Asian greens or baby spinach

1. To prepare dressing: combine carrot, carrot juice, miso, vinegar, oil ginger and garlic in a blender or food processor; blend until smooth. Transfer to a small bowl and set aside.
2. preheat grill to medium
3. To prepare tofu: Slice each tofu block crosswise into 5 slices; pat dry with paper towels. Combine honey, oil, soy, black bean paste, garlic in a small bowl. Spread half the marinade in a large baking dish and top with tofu slices. Spread the remaining marinade over the tofu to cover completely.
4. Oil the grill rack. 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 tofu.

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