Name: Grilled tofu steaks with asian vegetables
Cook time: 30 min
Total time: 30 min
Yield: 4
Ingredients: 600 gram firm tofu, sliced thickly; 2 tablespoon kecap manis; 2 clove garlic, crushed; 1 tablespoon sesame oil; 800 gram baby bok choy, halved lengthways; 200 gram asparagus, trimmed, halved lengthways; 100 gram enoki mushrooms; 6 green onions, chopped coarsely; Ginger dressing; 1 tablespoon soy sauce; 1 tablespoon rice vinegar; 1 tablespoon oyster sauce; 1 (5g) small piece fresh ginger, grated

Ingredients

600 gram firm tofu, sliced thickly

2 tablespoon kecap manis

2 clove garlic, crushed

1 tablespoon sesame oil

800 gram baby bok choy, halved lengthways

200 gram asparagus, trimmed, halved lengthways

100 gram enoki mushrooms

6 green onions, chopped coarsely

Ginger dressing

1 tablespoon soy sauce

1 tablespoon rice vinegar

1 tablespoon oyster sauce

1 (5g) small piece fresh ginger, grated

Method

1.Pat tofu slices both sides with paper towel to remove surface liquid. In a medium bowl, combine kecap manis, garlic and oil; add tofu, toss gently to coat in mixture. Cook tofu on a heated, oiled flat plate, uncovered, for about 3-5 minutes, or until browned lightly both sides, brushing occasionally with mixture.

2.Meanwhile, to make ginger dressing: Place ingredients in a screw-top jar; shake well to combine.

3.Cook bok choy, asparagus, mushrooms and onion on a heated oiled flat plate for about 2-3 minutes or until just tender.

4.Place vegetables in a medium bowl, add dressing; toss gently to combine. Serve tofu with vegetables.

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