• 1 14 oz. package firm tofu, drained
• ¼ c. low-sodium soy sauce
• 1 ½ tsp. firmly-packed dark brown sugar
• 1 ½ tsp. finely-grated fresh ginger
• 1 small clove garlic, minced
• ¼ tsp. Tabasco or crushed red pepper flakes
• 1 Tbsp. plus 1 tsp. vegetable oil
• 6 cups chopped Asian greens

Cut tofu crosswise into 6 slices. Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of paper towels. Weight with a shallow baking pan and let stand two minutes. Repeat weighing with dry paper towels two more times. Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco and 1 tablespoon vegetable oil in a glass dish. Lay tofu slices in dish in one layer and marinate for 8 minutes, turning over every couple of minutes. Heat an 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, 4-6 minutes. While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking. Sauté greens, tossing with tongs until beginning to wilt. Add reserved marinade and sauté, tossing, for about 1 minute. Lift greens from skillet with tongs, allowing excess marinade to drip off, and divide between 3 plates. Serve greens with tofu slices.

Serves 3.

From Gourmet magazine, October 2003.