Jillian-Ated Tofu

• 1 (14-oz) block firm tofu, drained
• 1/4 cup low-sodium soy sauce
• 1 teaspoon Asian sesame oil
• 1 1/2 teaspoons packed dark brown sugar
• 1 1/2 teaspoons finely grated peeled fresh ginger
• 1 small garlic clove, minced
• 1/4 teaspoon Tabasco or dried hot red pepper flakes
• 1 tablespoon plus 1 teaspoon vegetable oil
• 2 (5-oz) bags Asian greens or baby spinach

1. Pressing excess moisture out of your tofu will increase its firmness and its ability to absorb the flavors of the marinade.
2. Active time: 25 min Start to finish: 25 min
3. Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels. Weight with a shallow baking pan or baking sheet and let stand 2 minutes. Repeat weighting with dry paper towels 2 more times.
4. Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate. Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
5. Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking. Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.

firm tofu, soy sauce, asian sesame oil, brown sugar, ginger, garlic, vegetable oil, asian greens

Taken from www.epicurious.com/recipes/member/views/jillian-ated-tofu-50035752 (may not work)