4 slices firm tofu, drained (about 2 ounces each)
2 tablespoons low-sodium soy sauce
1 teaspoon sesame oil
1 teaspoon no-calorie granulated sweetener
1 1/2 teaspoons finely grated peeled fresh ginger
1 clove garlic, minced
1/4 teaspoon hot sauce
1 bunch tatsoi (or substitute spinach), about 10 ounces
1 teaspoon olive oil
2 teaspoons hoisin sauce (optional)
1 teaspoon toasted sesame seeds (optional, for garnish)
1. Place the slices of tofu on several sheets of paper towel and cover with a few more paper towels. Place a light, flat weight -- like a baking sheet -- on the tofu and let stand two minutes. Replace the towels and repeat, twice more.
2. Meanwhile, stir together the soy sauce, sesame oil, sweetener, ginger, garlic, and hot sauce.
3. Place the tofu slices in one layer in a non-reactive pie plate or baking baking dish in one layer and add the soy sauce mixture. Marinate about 10 minutes, turning once.
4. Lift the tofu from the marinade and reserve the marinade. Spray both sides of the tofu with cooking spray, then grill over a hot fire about 6 minutes, turning once. Remove to a side plate.
5. Wash the tatsoi or other greens well and shake the water off. Place one teaspoon olive oil in a skillet and heat until the oil just starts to smoke. Add the greens to the pan and toss with tongs until they turn a darker green and are coated with oil. Add the reserved marinade and sauté, tossing, until greens are just wilted, about 1 minute.
To serve, place the grilled tofu on a plate and top with a dab of hoisin sauce, if using. Arrange the greens alongside and sprinkle with sesame seeds, if using.
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