Grilled Shrimp, Tofu, And Pineapple Salad

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1/4 cup unseasoned rice-wine vinegar

2 tablespoons sugar

1 teaspoon coarse salt

1/2 teaspoon freshly ground pepper

1 package (14 ounces) firm tofu, quartered lengthwise

1 pound medium shrimp, shells intact, deveined

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

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