Steam the Brussels sprouts 3 to 5 minutes, or until soft. Place in a colander and rinse with cold water to stop the cooking. Cut them into quarters. In a large bowl, toss together the Brussels sprouts, radicchio, romaine, pomegranate, oranges, tofu, and hazelnuts.
In a medium bowl, whisk together the balsamic vinegar, soy sauce, mirin, oil, garlic, and rosemary, for the dressing. Heat a small frying pan over medium heat and pour in the dressing, cooking until the mixture starts to bubble. Add to the salad and toss. Season with pepper, to taste.
Reprinted from Skinny Bitch: The Ultimate Everyday Cookbook by Kim Barnouin