Grilled tofu steaks with soy sauce, ginger, lime, and bok choy

Ingredients:

• 1 block (400g) extra-firm tofu, patted dry and cut into 8 1cm thick steaks.
• 1/3 cup lightly salted soy sauce or tamari
• 1/4 cup fresh cilantro leaves, coarsely chopped
• 1/4 cup freshly squeezed lime juice (from about 2 limes)
• 2 tablespoons light brown sugar
• 1 tbsp. chopped ginger root
• 2 cloves garlic, crushed
• 2 green onions, white parts chopped, green parts thinly sliced
• 4 bunches small bok choy, halved lengthwise through the root
• 3 tablespoons extra-virgin olive oil, plus more for greasing the grill grates
• 2 tablespoons toasted sesame seeds

Preparation:

1. Place the tofu steaks on a paper towel-lined rimmed baking sheet and top with a few more paper towels, pressing gently to remove excess moisture. Remove the towels and season both sides of the tofu with salt and black pepper.
2. In a medium bowl, combine the soy sauce, cilantro, lime juice, brown sugar, ginger, garlic, and white parts of the green onion. Pour 1/3 cup of the marinade over the tofu steaks, turning to coat both sides. Set the remaining marinade aside for serving.
3. Place the bok choy on another rimmed baking sheet, brush with olive oil on all sides, and sprinkle with salt and black pepper.
4. Preheat grill to medium heat and brush grates with olive oil.
5. Place the tofu and bok choy steaks cut-side down on the grill at an angle. Close the grill lid and grill for 5 minutes, then rotate the tofu and bok choy 90 degrees and grill for another 5 minutes with the lid closed. Flip the tofu and bok choy steaks and grill for another 10 minutes with the lid closed, rotating 90 degrees halfway through to create a grid pattern.
6. Transfer the tofu and bok choy to a serving platter. Drizzle the reserved marinade over the tofu and bok choy and sprinkle the tofu steaks with green onions and sesame seeds.