Grilled Soy Ginger And Lime Tofu Steaks With Charred Baby Bok Choy Recipes

PERFECT GRILLED TOFU

Steps:

• Wrap tofu in a clean dish towel and weight it with something heavy such as a large can; leave it to drain for 30 minutes.
• Meanwhile, mix together remaining ingredients in a bowl.
• Cut each piece of tofu crosswise into 6 thick slices and put it all in a baking dish. Pour marinade over tofu, turning to coat, and chill, covered, turning occasionally, at least 30 minutes or up to 48 hours. Longer is better, but shorter is totally fine.
• Preheat a gas grill on high heat (450 degrees F to 650 degrees F) 10 minutes, then reduce heat to medium (325 degrees F to 375 degrees F)--or do whatever the equivalent is if you're using charcoal. Oil grate.
• Transfer tofu from marinade (letting excess drip off and reserving marinade) to grill with a spatula. Cover grill and cook tofu, turning once, until well browned but before grill marks get black, 10 to 15 minutes total. Transfer tofu to a platter and cover with foil to keep warm.
• Bring reserved marinade to a boil in a saucepan and boil until it reduces to about 1 cup, about 2 minutes. Pour over tofu and serve hot, warm, or at room temperature.

GRILLED BOK CHOY

Steps:

• Preheat an outdoor grill for medium-high heat, and lightly oil the grate.
• In a bowl, mix butter, garlic powder, paprika, and 1/8 teaspoon of black pepper. Slice the bottom off the head of bok choy, and remove and clean the stalks. Sprinkle seasoned salt and 1 teaspoon of black pepper over both sides of the stalks.
• Lay the bok choy stalks on the preheated grill. Brush with seasoned butter mixture, cover the grill, and cook until the bok choy stalks show grill marks and the leaves are crisp at the edges, 3 to 4 minutes. Turn the bok choy, brush with butter mixture, cover, and grill the other sides. Brush with any remaining butter mixture, and remove to a platter to serve.

PERFECT SOY-GRILLED STEAK

Steps:

• Start a charcoal or wood fire or heat a gas grill; the fire should be hot and the rack no more than 4 inches from the heat source. Mix together the first 6 ingredients; taste and add more of anything you like. Turn the steak in the sauce once or twice, then let sit in the sauce until the grill is hot.
• Turn the steak one more time, then place on the grill; spoon any remaining sauce over it. For rare meat, grill about 3 minutes a side for steaks less than an inch thick. For larger or more done steak, increase the time slightly.

GRILLED BABY BOK CHOY WITH MISO BUTTER

Steps:

• Cut the leaves away from the bok choy stalks. Halve the stalks lengthwise. Rinse the leaves and stalks well, then pat dry to remove any excess water. In a small bowl, mix together the butter and miso with a fork until well combined. Set aside.
• Prepare a medium-hot fire in a charcoal or gas grill. Put the bok choy stalks in a large bowl. Using your hands (or a fork), coat the bok choy with the miso butter. Arrange the bok choy, cut side down, on the grill grate. (If you have a grill screen, set it on top of the grate before adding the bok choy, to keep the stalks from falling through the gaps.) Close the lid and grill for about 5 minutes, until golden brown on the underside. Turn the bok choy with tongs, re-cover, and grill for 5 to 6 minutes more, until golden and crisp-tender.
• While the stalks are cooking, stack the bok choy leaves and roll them up lengthwise into a cigar shape. Slice the leaves crosswise into thin shreds. Make a bed of the shredded leaves on a serving platter. Drizzle the leaves with the oil and lemon juice, sprinkle with the salt and 1/4 teaspoon pepper, and toss to combine.
• Put the grilled bok choy on the dressed salad to wilt the leaves; sprinkle additional pepper over the bok choy. Serve immediately.

GRILLED BABY BOK CHOY

Steps:

• In a large bowl, combine vinegar and chili paste and season with salt and pepper. Whisk in oil. Stir in scallions and sesame seeds. Add the bok choy and toss to coat. Chill for 15-20 minutes.
• Prepare the grill. Lay the bok choy halves on hot grill, cut sides down. Grill 2 to 5 minutes until crisp tender. Serve with additional sesame seeds and lime wedges.

SOY GLAZED TUNA STEAKS WITH BABY BOK CHOY RECIPE - (4.3/5)

Steps:

• Combine 1/4 cup water, 2 tablespoons of the soy sauce, the mirin, ginger, sugar and garlic in a small saucepan. Bring to a boil over medium-high heat. Stir together remaining tablespoon soy sauce and cornstarch, then stir into saucepan. Cook for 3 minutes over medium heat or until thickened. Divide sauce into two separate bowls, 5 tablespoons in one bowl and 3 tablespoons in the other. Prepare grill with medium-hot coals or heat gas grill to medium-high. Brush cut-side of bok choy with about half of the 5 tablespoons of sauce and place cut-side down on grill. Cook for 4 to 5 minutes per side, brushing often with sauce. Meanwhile, place tuna on grill and brush with about half of the 3 tablespoons of sauce from second bowl. Cook about 4 minutes per side, constantly brushing with sauce. Remove bok choy and tuna from grill and serve immediately.

SOY GINGER GRILLED STEAK

Steps:

• Put all ingredients except beer and steak into mixing bowl.
• Mix well and add beer, stirring just to mix.
• Punch holes in steaks on both sides.
• Add steaks to marinade container.
• Pour marinade over steaks and cover with lid or plastic wrap.
• Marinade 4-24 hours.
• Cook steaks over high heat on barbecue or under broiler until done.