Recipe: Grilled tofu with brown rice, Asian greens and chilli sesame dressing

4.3-5 9

How to Make:

Combine the garlic, 2 tsp ginger, 1 tbs tamari and 1 tbs sake in a shallow glass or ceramic dish. Add tofu and turn to coat. Cover with plastic wrap. Set aside for 30 minutes to marinate.
Combine the shallot, chilli, sesame oil, remaining 1 tsp ginger, 1 tbs tamari and 2 tsp sake in a small bowl.
Preheat a barbecue grill or chargrill pan on medium-high. Drain tofu, discard excess marinade. Lightly spray with oil. Cook for 2 minutes each side or until lightly charred.
Meanwhile, place broccoli and snow peas in a steamer over a saucepan of simmering water. Cover and steam for 2-3 minutes or until tender crisp, adding bok choy for the last minute of cooking time.
Serve tofu with the rice, steamed greens and soy chilli dressing.

Time for preparing:

10 min.

Servings:

2 garlic cloves, crushed
3 teaspoons finely grated fresh ginger
2 tablespoons salt-reduced tamari
1 1/2 tablespoons sake
350g firm tofu, cut into 1cm-thick slices
3 green shallots, thinly sliced
1 long fresh red chilli, deseeded, finely chopped
1 teaspoon sesame oil
300g broccoli, cut into florets
150g snow peas, trimmed
1 bunch baby bok choy, trimmed
240g (2 cups) Uncle Ben's® Microwave Brown Rice, heated following packet instructions, to serve