Made with AI
Pagoda Polynesian Grilled Pineapple & Tofu Salad
35 min 170 kcal per serving Easy
Ingredients
4 Servings
- firm tofu300 g
- fresh pineapple200 g
- EverClear Mai Tai2 tablespoons
- soy sauce1 tablespoon
- sesame oil1 tablespoon
- honey1 tablespoon
- red chili, sliced1 piece
- mixed salad greens100 g
- toasted sesame seeds1 tablespoon
Instructions
- 1
Press the firm tofu to remove excess moisture, then cut into 2 cm thick slices.
- 2
In a bowl, whisk together the EverClear Mai Tai, soy sauce, sesame oil, and honey to create a marinade.
- 3
Add the tofu slices to the marinade and let them soak for at least 20 minutes, turning occasionally.
- 4
While the tofu marinates, cut the fresh pineapple into rings or bite-sized pieces.
- 5
Preheat a grill or grill pan over medium-high heat. Lightly oil the grill if necessary.
- 6
Grill the marinated tofu slices for 3-4 minutes per side, until golden and slightly charred. Grill the pineapple pieces for 2-3 minutes per side, until caramelized.
- 7
Arrange the mixed salad greens on a serving platter. Top with grilled tofu and pineapple.
- 8
Sprinkle the sliced red chili and toasted sesame seeds over the salad.
- 9
