Chilli and orange grilled tofu with Asian greens

By: Tony Chiodo
From: Feel Good Food
Serves: 4
Photographer: Chris Chen

This is an easy to prepare, digest and cook recipe – perfect for those newcomers to tofu. I like to serve this with some brown rice, millet or quinoa. Don’t feel tied down to using Asian greens as Italian-style bitter greens will work just as well, fried in a little garlic.

Ingredients

Quantity	Ingredient
1 teaspoon	ginger, finely grated
1	garlic clove, crushed
1 teaspoon	orange zest
1/4 teaspoon	chilli, finely chopped, (optional)
1 tablespoon	shoyu
1 tablespoon	mirin
1/4 teaspoon	dark roasted sesame oil
500g	firm tofu
	dark roasted sesame oil
2 cm knob	ginger, cut into thin strips
1	leek, sliced diagonally, white parts only
100g	snake beans, cut into 3 cm lengths
2 bunches	bok choy, cut into large pieces
2 bunches	choy sum, cut into large pieces
1 teaspoon	roasted sesame seeds
2 teaspoons	coriander, roughly chopped

Method

To make the marinade, put 1 teaspoon ginger, garlic clove, orange zest, chilli, shoyu, mirin and 1/4 teaspoon dark roasted sesame oil in a bowl and stir well to combine.
Cut the tofu into rectangles about 5 mm thick. Cut each rectangle diagonally to make 2 triangles. Place the tofu triangles in a deep dish and pour the marinade over the top. Marinate in the fridge for at least 1 hour.
Heat a barbecue grill or chargrill plate to high and brush with a little sesame oil. Cook the tofu for at least 3 minutes on each side, or until sealed and brown. Remove from the heat and keep warm.
Meanwhile, add 1 teaspoon sesame oil to a wok over medium–high heat and sauté the ginger and leek for 3–4 minutes, or until the leek wilts. Add the snake beans and 2 tablespoons water, cover and steam for 3 minutes. Add the bok choy and choy sum and sauté for 3–4 minutes, or until the greens wilt but remain firm and crisp. Add the sesame seeds and coriander and stir to combine. Serve topped with the grilled tofu.