Grilled Tofu Steaks With Asian Vegetables

• 1 1/4 cups firm tofu, thickly sliced, patted dry with paper towels
• 2 tbsp sweet soy sauce
• 2 cloves garlic, minced
• 1 tbsp sesame oil
• 2 lb baby bok choy, halved lengthwise
• 7 oz asparagus, woody ends snapped off, halved lengthwise
• 3.5 oz enoki mushrooms
• 6 None spring onions, sliced
• None None FOR THE GINGER DRESSING
• 1 tbsp soy sauce
• 1 tbsp rice vinegar
• 1 tbsp oyster sauce
• 2 1/2 tsp grated fresh ginger

1. Combine sweet soy sauce, garlic and oil. Add tofu and toss gently to coat. Oil a large frying pan and place over medium-high heat. Cook for 3-5 mins, or until lightly browned on both sides, brushing occasionally with soy sauce mixture. Set aside.
2. Wipe pan clean. Lightly oil pan and cook bok choy, asparagus, mushrooms and spring onions for 2-3 mins, or until just tender.
3. Meanwhile, to make the ginger dressing, whisk together soy sauce, vinegar, oyster sauce and ginger.
4. Place vegetables in a serving bowl. Add dressing and toss gently to coat. Serve tofu with vegetables.

firm tofu, soy sauce, garlic, sesame oil, baby bok choy, enoki mushrooms, spring onions, ginger dressing, soy sauce, rice vinegar, oyster sauce, ginger

Taken from recipes-plus.com/api/v2.0/recipes/34040 (may not work)