
Ingredients
Directions
- Select a large serving platter for this recipe.
- Wash, prep and cut all vegetables. Slice Heirloom tomatoes into ¼” slices, Peppers cut into 8 sections, cut cocktail tomatoes in half, trim asparagus, cut carrots and zucchini in half lengthwise ¼” thick and shave radishes.
- Place asparagus, carrots, zucchini, peppers and cocktail tomatoes in a bowl, drizzle with oil, salt and pepper thes toss lightly. Place seasoned vegetables on grill then grill until the vegetables are lightly charred and tender crisp. Transfer to baking sheet.
- Cut tofu into ½” cubes, pat dry with paper towels then place in a bowl and lightly toss with oil and season with salt and pepper then set on grill. Grill tofu until lightly charred, about 1 minute per side then transfer to a serving platter.
- Arrange the tomatoes, radishes, spinach and baby lettuces on a large platter. Top with the tofu and grilled vegetables and drizzle with the dressing.
- In a small bowl, whisk together cider vinegar, mirin, sesame oil, soy sauce, gochugaru, garlic then season with salt and set aside for flavours to blend.
- Garnish with pea shoots, sesame seeds and serve immediately.
Nutritional Facts
- Serving Size: 1
- Calories 210
- Total Fat 9g (12% Daily Value)
- Saturated Fat 1.4g (7% Daily Value)
- Cholesterol 0mg (0% Daily Value)
- Sodium 137mg (6% Daily Value)
- Carbohydrate 20.6g (7% Daily Value)
- Dietary Fiber 5.7g (20% Daily Value)
- Sugars 10.9g
- Protein 12.4g