1 teaspoon ground ginger (the original recipe called for 1 tablespoon chopped fresh ginger)
1 pineapple
peeled
14 teaspoon kosher salt
14 teaspoon pepper
4 carrots
julienned (the original recipe called for 3 carrots)
12 English cucumber
quartered lengthwise and then sliced 1/4 inch thick crosswise
1 jicama
peeled and julienned (I used 1/2 jicama
about 3/4 pound or so)
3 tablespoons of fresh mint
sliced
14 cup rice wine vinegar
2 tablespoons sugar
1 teaspoon kosher salt
12 teaspoon pepper
Instructions
Place shrimp in a bowl or marinating dish.
In a blender puree vinegar, honey, sambal oelek, garlic and ginger until smooth.
Pour over shrimp, turn shrimp.
Cover and refrigerate for 1 hour.
On a rimmed baking sheet covered with paper towels place tofu slices between layers of paper towels, cover with second baking sheet weighted with cans.
Let stand for 30 minutes.
Pat tofu with paper towels until dry.
Preheat grill to medium.
Cut pineapple slices lengthwise along slides of core into 2 large pieces, then slice each slice lengthwise into thirds.
Reserve remaining pineapple for another use.
Grill pineapple, turning until brown (4-5 minutes per side).
Brush tofu with oil and sprinkle with salt and pepper.
Grill tofu, turning once (2-5 minutes per side).
Grill shrimp (see note in description), turning once until opaque (3-5 minutes per side).
Cut pineapple crosswise into 1/4 inch thick pieces.
Cut tofu into 1/2 inch cubes.
In a large salad bowl combine salad ingredients (pineapple, tofu, shrimp, carrots, cucumber, jicama, and mint).
Toss.
To make salad dressing combine dressing ingredients in a jar and shake (or whisk) to combine.