Rosemary & Orange Tofu Salad Serves 4 Tofu absorbs flavor well, which makes it perfect for marinating. In this recipe, slices of tofu are soaked in a classic orange/rosemary marinade then broiled. Serve it as suggested here in a salad, or you can marinate and broil the tofu and serve as a simple main course dish.

Prep Time: 20 minutes
Cooking Time: 12 minutes
Marinating Time: 30 minutes

1/4 cup reduced-sodium soy sauce

1 cup orange juice

2 cloves garlic, minced

1 tablespoon rosemary

2 teaspoons mirin (Chinese cooking wine)

2 teaspoons tahini

1 tablespoon light miso

2 teaspoons honey

1 1/2 teaspoons toasted sesame oil

4 cups mixed salad greens

16 cooked snow peas

1/2 cup mung bean sprouts

1 stalk celery, sliced

1 carrot, thinly sliced

1/4 cup sliced red radish

1. Drain tofu and cut it into 3/4-inch-thick slabs. Wrap tofu in a clean kitchen towel. Place a cutting board on top of the towel and set a weighted object such as a cast iron skillet on top. Allow tofu to drain 30 to 60 minutes.

2. In a shallow baking dish, combine the soy sauce, 3/4 cup of the orange juice, 1 clove of garlic, rosemary and mirin. Stir well. Cut each slab of tofu in half lengthwise to form strips, then place these in the baking dish with the marinade. Spoon marinade over the strips, cover and marinate for at least 30 minutes or up to 24 hours.

3. In a small bowl, whisk together the remaining orange juice, garlic, tahini, miso, honey and sesame oil. Set this aside for dressing the salad.

4. Preheat broiler to high. Place the tofu about 5 inches from the heat and broil, turning once until the tofu has turned golden brown and the edges of the strips are beginning to crisp.

5. Meanwhile, toss the salad greens with the dressing and arrange them, along with the snow peas, bean sprouts, celery, carrot and radishes, on a serving platter. As soon as the tofu is cooked, place the strips on top of the salad. Serve at once.