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Coat 1 large sweet red pepper with cooking spray and sprinkle 1/8 teaspoon of salt. Grill 30 minutes, turning once. Meanwhile, slice 15 oz firm tofu into 1/2-inch-thick slices. Pat dry with paper towels. In a small bowl mix 1/2 tsp cornstarch with 1 tablespoon of water. In a small saucepan combine 1/2 cup soy sauce, 2 Tbsp honey, 4 minced garlic cloves and 2 tsp ground ginger. Boil then whisk in cornstarch mixture. Simmer, stirring constantly, for 1 minute, until slightly thickened. Whisk in 1 Tbsp sesame oil. Brush tofu slices with a small amount of soy sauce mixture. In a medium bowl toss 10 oz spinach leaves with remaining soy sauce mixture until wilted. Grill tofu for 10 minutes, turning once, until slightly crispy. Meanwhile, coat with cooking spray 2 thinly sliced medium yellow summer squash and 9 medium scallions; then sprinkle with 1/4 t salt. Grill squash 5 minutes. Finely chop 1 raw scallion. Place a slice of tofu on each of 4 plates and top each with a mound of spinach. Divide pepper, squash and cooked scallions evenly among plates. Sprinkle with raw scallion and serve.
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Grilled Tofu recipe June 24, 2007
