Grilled Soy, Ginger and Lime Tofu Steaks with Charred Baby Bok Choy
- Level: Easy
- Yield: 4 servings
-
- Nutritional Analysis
- Per Serving
- Serving Size
- 1 of 4 servings
- Calories
- 393
- Total Fat
- 28
- Saturated Fat
- 8
- Carbohydrates
- 12
- Dietary Fiber
- 2
- Sugar
- 6
- Protein
- 24
- Cholesterol
- 62
- Sodium
- 810
- Total: 45 min
- Active: 35 min
Ingredients
One 14-ounce block extra-firm tofu, drained and sliced into eight 1/2-inch-thick steaks
Kosher salt and freshly ground black pepper
1/3 cup low-sodium soy sauce or tamari
1/4 cup fresh cilantro leaves, roughly chopped
1/4 cup lime juice (from about 2 limes)
2 tablespoons light brown sugar
1 tablespoon chopped fresh ginger
2 cloves garlic, minced
2 scallions, whites finely chopped and green tops sliced thin
4 heads baby bok choy, halved lengthwise through the stems
3 tablespoons extra-virgin olive oil, plus more for the grill
2 tablespoons toasted sesame seeds
Directions
- Put the tofu steaks on a paper towel-lined rimmed baking sheet and top with more paper towels, pressing gently to remove excess moisture. Remove the paper towels and towel and sprinkle the tofu with salt and pepper on both sides.
- Stir to combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic and scallion whites in a medium bowl. Pour 1/3 cup of the marinade over the tofu steaks, flipping to coat both sides. Reserve the remaining marinade for serving.
- Put the bok choy on another rimmed baking sheet and brush all sides with olive oil and sprinkle with salt and pepper.
- Prepare a grill for medium heat and brush the grates of the grill with oil.
- Put the tofu steaks and bok choy, cut-sides down, on the grill at an angle across the grates. Close the lid of the grill and cook for 5 minutes, then rotate both the tofu and the bok choy 90 degrees and cook another 5 minutes with the lid closed. Flip the tofu steaks and bok choy and cook for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create crosshatch grill marks.
- Remove the tofu and bok choy to a platter. Spoon the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with the scallion greens and toasted sesame seeds.