Ingredients:
- 1 17-ounce Firm Tofu
- 3/4 cup (9g) cilantro leaves and tender stems
- 2 chipotle peppers in adobo
- 2 teaspoons adobo sauce
- 6 garlic cloves, roughly chopped
- 1/3 cup (80 mL) freshly squeezed orange juice
- 2 1/2 tablespoons freshly squeezed lime juice
- 1 Bunch of Bok Choy
- 1/4 cup (60 mL) Simply Nature Extra Virgin Olive Oil
- 1 tablespoon organic brown sugar
- 1 teaspoon ground cumin
- 1 teaspoon kosher salt plus more to taste
- Lots of black pepper
- 2 tablespoons sesame oil
- 1/4 cup tomato sauce
Preparation:
Drain the tofu. Slice the tofu crosswise into 1/3-inch slabs, about 8 to 11 slices per block. Arrange on a paper towel-lined cutting board and add a few paper towels on top to absorb excess water. Make the marinade: To a blender or food processor, add the cilantro, chipotle peppers in adobo, garlic, orange zest, orange juice, lime juice, olive oil, sugar, cumin, salt, and black pepper to taste. Blend until relatively smooth. Season to taste with more salt and pepper if needed. Reserve 4 tablespoons of the marinade.
Transfer tofu slabs to a shallow dish or pan and pour the rest of the marinade on top, using a pastry brush to evenly coat the tofu. Allow to marinate for at least 15 minutes at room temperature, or up to 1 hour in the fridge. Prepare the grill. Preheat a gas grill (between medium and medium-high) with the lid on for at least 10 minutes to get the grates really hot. Scrub down with a heavy-duty grill brush to remove any gunk or drippings.
Set a small bowl with a few tablespoons of oil near the grill and oil up a wad of paper towels in the oil. Use a set of tongs to rub the preheated grill grates with the oil-soaked towels. Let the oil smoke for 40 seconds or so, then rub with oil again. Repeat three to four times in total to build up a good layer of seasoning.
