I have to admit, I was a Tofu skeptic. I had never had it before, and was very wary of spending the money, only to have my husband complain and my two year old not eat.
I am happy to say, none of these things happen. What did happen was my two year old cleaned his plate, and so did my meat loving husband. It was very good. Really good, even!
This is a really quick weeknight meal that everyone will love. It’s meatless and Vegan. So, you should try it. You really should. I pity the ‘fu that doesn’t try this.
Make sure you press out the extra moisture from the tofu. This will increase the firmness and its ability to absorb the marinade. This equals more yummier. (I know…yummier isn’t a word.)
Grilled Asian Tofu with Sauteed Spinach
Adapted from Epicurious
1 Pkg Extra Firm Tofu
1/4 C low sodium soy sauce
1 tsp Sesame oil (I used Japanese)
1 1/2 tsp brown sugar
1 1/2 tsp finely grated peeled fresh ginger
1 small garlic clove, minced
1 Tb green onions, chopped
1 1/2 lb baby spinach
Cut tofu crosswise into 6 slices. Arrange in 1 layer on triple layered paper towels. Top with three more paper towels. Put a shallow baking dish on top, and leave on for 2 minutes. Repeat 2 more times, with new paper towels.
Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, and green onions. Add slices, placing in a single layer. Marinate for 8 minutes, turning over every few minutes.
Spray your grill with non-stick cooking spray and heat to medium high heat. Lift tofu from marinade with slotted spatula and keep the marinade. Grill, turning over once carefully, until grill marks appear and tofu is heated through, about 6 minutes.
While tofu grills, add olive oil and garlic to a skillet over medium high heat. Add spinach, some salt, and pepper. When spinach begins to wilt, add remaining marinade. Toss, until greens are just wilted, about 1 minute.
Serve greens with tofu slices. Great with brown rice on the side!