Soy Glazed Tofu with Asian Greens

Ingredients

Estimated total cost: €5.51 · €1.38/serving

• 1 (14-ounce) block of firm tofu, drainedEst. price €1.80–€3.20
• 1/4 cup of low-sodium soy sauceEst. price €0.35–€0.70
• 1 teaspoon of Asian sesame oilEst. price €0.08–€0.20
• 1 1/2 teaspoons of packed dark brown sugarEst. price €0.04–€0.10
• 1 1/2 teaspoons of finely grated peeled fresh gingerEst. price €0.10–€0.25
• 1 petite garlic clove, minced (let garlic sit for 10 minutes after mincing to enhance flavor)Est. price €0.05–€0.15
• 1/4 teaspoon of Tabasco or dried hot red pepper flakesEst. price €0.03–€0.08
• 1 tablespoon plus 1 teaspoon of vegetable oilEst. price €0.06–€0.15
• 2 (5-ounce) bags of Asian greens or baby spinach (rinse and dry greens thoroughly before using)Est. price €3.00–€5.50

Steps

1. 1

   Slice the tofu into 6 pieces horizontally. Place them in a single layer on a stack of three paper towels and cover with another stack of three towels. Use a shallow baking pan or sheet to press down on the tofu, allowing it to sit for 2 minutes. Repeat this process twice more with fresh, dry paper towels for further draining.

2. 2

   In a glass pie plate, combine soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco sauce, and 1 tablespoon of vegetable oil. Arrange the tofu slices in a single layer in the marinade. Allow the tofu to marinate for a total of 8 minutes, flipping them over every few minutes.

3. 3

   Begin by heating a ridged grill pan with a light coating of oil over medium-high heat until it is hot but not smoking. Using a slotted spatula, remove the tofu from the marinade (keep the marinade for later) and place it on the grill. Carefully turn the tofu over once during cooking to ensure even grilling, allowing grill marks to form. Cook the tofu until heated through, which should take about 4 to 6 minutes in total.

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• Cultural note

  Soy glazed tofu with Asian greens is a popular dish in Asian cuisine, particularly in Chinese and Japanese cooking. Tofu is a staple ingredient in many Asian dishes and is often used as a vegetarian protein substitute.

• Seasonal note

  Asian greens like bok choy and spinach are typically in season during the spring and fall months, making this dish ideal for those seasons.

• Health note

  This dish is a good source of plant-based protein, vitamins A, C, and K, as well as fiber. However, it is relatively high in sodium due to the soy sauce used.