Ingredients
1 package (14 ounces) firm tofu, quartered lengthwise
1 pound medium shrimp, shells intact, deveined
1/4 cup unseasoned rice-wine vinegar
2 tablespoons honey
2 tablespoons sambal oelek
2 garlic cloves, coarsely chopped
1 tablespoon coarsely chopped fresh ginger
1 medium pineapple, peeled
2 teaspoons extra-virgin olive oil
1/4 teaspoon coarse salt
1/4 teaspoon freshly ground pepper
3 medium carrots, julienned (3 ounces)
1/2 English cucumber, quartered lengthwise and sliced 1/4 inch thick crosswise
1 medium jicama, peeled and julienned
3 tablespoons sliced fresh mint
1/4 cup unseasoned rice-wine vinegar
2 tablespoons sugar
1 teaspoon coarse salt
1/2 teaspoon freshly ground pepper
Preparation
Make the salad: Place tofu slices on a rimmed baking sheet between layers of paper towels. Place a baking sheet weighted with heavy cans on top of the tofu. Let stand for 30 minutes. Pat tofu until completely dry.
Place shrimp in a bowl. Puree vinegar, honey, sambal oelek, garlic, and ginger in a food processor until smooth, and pour over shrimp. Turn shrimp until well coated. Cover and refrigerate, turning once, for 1 hour.
Preheat grill to medium. Cut pineapple lengthwise along sides of core into 2 large pieces, then slice each piece lengthwise into thirds. Reserve remaining center piece for another use. Grill pineapple, turning frequently, until brown, 4 to 5 minutes per side. Brush tofu with oil, sprinkle with the salt and pepper, and grill, turning once, until brown, 2 to 3 minutes per side. Grill shrimp, turning once, until opaque, 2 to 3 minutes per side.
Cut pineapple crosswise into 1/4-inch-thick slices. Cut tofu into 1/2-inch cubes. Peel shrimp, and combine with pineapple, tofu, carrots, cucumber, jicama, and mint in a salad bowl.
Make the dressing: Whisk together ingredients in a small bowl. Pour over salad, and toss until well combined.
