Pagoda Polynesian Grilled Pineapple & Tofu Salad

Instructions

1. 1

   Press the firm tofu to remove excess moisture, then cut into 2 cm thick slices.

2. 2

   In a bowl, whisk together the EverClear Mai Tai, soy sauce, sesame oil, and honey to create a marinade.

3. 3

   Add the tofu slices to the marinade and let them soak for at least 20 minutes, turning occasionally.

4. 4

   While the tofu marinates, cut the fresh pineapple into rings or bite-sized pieces.

5. 5

   Preheat a grill or grill pan over medium-high heat. Lightly oil the grill if necessary.

6. 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. 7

   Arrange the mixed salad greens on a serving platter. Top with grilled tofu and pineapple.

8. 8

   Sprinkle the sliced red chili and toasted sesame seeds over the salad.

9. 9

   Drizzle any remaining marinade over the salad as a dressing.

10. 10

    Serve immediately and enjoy your Pagoda Polynesian Grilled Pineapple & Tofu Salad!