Grilled Tofu Steaks With Asian Vegetables - cooking recipe

Ingredients

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

Preparation

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.
Wipe pan clean. Lightly oil pan and cook bok choy, asparagus, mushrooms and spring onions for 2-3 mins, or until just tender.
Meanwhile, to make the ginger dressing, whisk together soy sauce, vinegar, oyster sauce and ginger.
Place vegetables in a serving bowl. Add dressing and toss gently to coat. Serve tofu with vegetables.