Griddled Tofu with Garlic-Sesame Bok Choy

Ingredients

• 12 cups bok choy thinly sliced
• 1 tablespoon brown sugar 
• 1 teaspoon pepper red crushed
• 1 teaspoon sesame oil dark
• 2 teaspoons sesame oil dark
• 2  garlic cloves minced
• 3  garlic cloves 
• 1 teaspoon gingerroot minced peeled
• 2 teaspoons gingerroot minced peeled
• 2.5 cups green onions diagonally sliced
• 0.3 cup soya sauce low-sodium
• 1 tablespoon soya sauce low-sodium
• 1 tablespoon rice vinegar 
• 1 tablespoon sesame seed 
• 21 ounce spicy tofu firm drained reduced-fat
• 1 teaspoon vegetable oil 
• 1 cup water 

Equipment

• bowl
• frying pan
• blender

Directions

1. Combine first 9 ingredients in a blender, and process until smooth.
2. Pour pured sesame seed mixture into a large bowl; set aside.
3. Cut each tofu cake crosswise into 4 slices.
4. Place tofu slices in sesame seed mixture, and marinate in refrigerator at least 2 hours.
5. Coat a large nonstick skillet with cooking spray, and place over medium-high heat until hot.
6. Remove tofu slices from marinade; discard marinade.
7. Add tofu slices to skillet, and cook 2 minutes on each side or until browned.
8. Remove from skillet; set aside, and keep warm.
9. Heat 1 teaspoon vegetable oil and 1 teaspoon sesame oil in skillet over medium-high heat.
10. Add bok choy, 1 teaspoon gingerroot, and minced garlic; saut 2 minutes.
11. Add green onions and 1 tablespoon soy sauce; saut 2 minutes.
12. Spoon bok choy mixture onto individual plates, and top with tofu slices.