Tofu Steaks With Warm Spinach-Grapefruit Salad

• 1 cup grapefruit juice
• 1/2 cup orange juice
• 3 tablespoons olive oil
• 3 tablespoons soy sauce
• 1/2 tsp. Each salt and pepper
• 1 tablespoon fresh grated ginger
• 1 clove garlic, cracked and peeled
• 1 tsp. Crushed red chili flakes
• 3/4 cup olive oil
• 2 pkg. Extra-firm tofu, drained and patted dry
• 2 bags fresh spinach
• 2 med. Red peppers, sliced
• 1 grapefruit, sectioned
• olive oil for sauteing
• salt and pepper to taste

1. First, press out the water in the tofu to create a meatier texture. Place both cubes of tofu between two triple layers of paper towels. Top with a small cutting board and put something heavy on top, like a large can of beans or tomatoes. Let this sit for 15 minutes or so while you make the marinade.
2. Mix together the first six ingredients in a large, flat casserole. Remove the tofu cubes from the paper towels and slice each in half length-wise, creating four steaks (they should be flat, square steaks). Place in the marinade, cover and refrigerate for 2 hours, turning after one hour.
3. In a small saucepan, add 1 cracked garlic clove and 1 tsp. Red chili flakes to 3/4 cup olive oil. Heat over very low heat until ready to serve.
4. Remove tofu from marinade after two hours and pat dry. Saute in olive oil over medium heat until golden brown. While tofu is browning, saute red peppers in olive oil for 3 minutes, add spinach and grapefruit and cook for 2-3 minutes more until warmed through. Add salt and pepper to taste.
5. Place the warm spinach salad on the plate and top with tofu steak. Drizzle with the garlic- chili oil. Serve with rice.

grapefruit juice, orange juice, olive oil, soy sauce, salt, ginger, clove garlic, red chili flakes, olive oil, extrafirm tofu, fresh spinach, red peppers, olive oil, salt

Taken from www.epicurious.com/recipes/member/views/tofu-steaks-with-warm-spinach-grapefruit-salad-1202533 (may not work)