Ingredients:

• 1/2 cup water
  
• 4 tablespoons low-sodium soy sauce
  
• 2 teaspoons vegetable oil
  
• 2 cloves garlic, crushed
  
• 1 teaspoon fresh ginger, grated
  
• 1 teaspoon chili paste
  
• 1 pound firm tofu cut into 1-inch cubes
  
• 4 cups mixed salad greens
  
• 1 cucumber, thinly sliced
  
• 1 cup cherry tomatoes, halved

Ginger-Miso dressing:

• 2 teaspoons light-colored miso paste (found in the ethnic food section of the grocery store or Asian food market)
  
• 2 tablespoons rice wine vinegar
  
• 1 teaspoon vegetable oil
  
• 1 teaspoon fresh ginger, grated
  
• 1 tablespoon toasted sesame seeds

Directions:

1. Prepare grill.
   
2. In a medium bowl, combine the water, soy sauce, oil, garlic, ginger and chili paste. Add the tofu cubes and gently toss until well-coated. Cover and refrigerate for 30 minutes to overnight. Drain and reserve the marinade.
   
3. Make the dressing: In a small saucepan, heat 1/2 cup of water over medium-high heat. Add miso paste and stir until dissolved. Remove from heat then stir in the rice wine vinegar, oil, ginger and sesame seeds then set aside to cool completely.
   
4. Skewer the tofu cubes on wooden or metal skewers. Brush with reserved marinade and grill for about 3-4 minutes or until slightly browned, turning once. Remove from grill and set aside to cool.
   
5. In a medium sized bowl, add the mixed salad greens, cucumber and tomatoes. Add the tofu cubes then drizzle the dressing over the salad. Gently toss to coat then serve.