one block tofu - we used organic silken tofu
♥ 2 Tbs grated ginger
♥ 1/4 cup sesame sauce - we used gomadare, a Japanese dipping sauce (substitute: tahini)
♥ tiny dash or mirin - optional
♥ one small red onion
♥ 2 strips of cottage bacon(substitute: 4 strips regular bacon or 2 slices ham)
♥ 3 tomatoes

directions
♥ Slice the tofu into 4 flat rectangles. Drain the excess water out of the tofu.
♥ While the tofu drains, make the tofu marinade: combine ginger, sesame sauce, dash of mirin.
♥ Marinate the tofu. I marinated it for an hour. I recommend at least 15 minutes for good flavor penetration.
♥ Grill tofu. (Or pan sear it.)
♥ Grill the bacon. (Or pan sear it.)
♥ Slice the onions and tomatoes. Chop the bacon into strips.
♥ Arrange on a plate - we did tofu on the bottom, then bacon, with tomatoes on top. The onion went on the side; we weren't sure if our dinner guests wanted to eat raw onions.

tips
♥ on draining tofu: I like to wrap the sliced tofu in a tea towel, put it on a plate, and put another plate on top - 10 minutes. Or you can drain it for 30+ minutes in a colander. Or wrap it in paper towels and nuke at 70% power for 1 minute.
♥ on grilling tofu: put the tofu slices on non-stick foil and put the foil on the grill. Eliminates sticking and it won't fall into the ashes that way! Even with the foil barrier you'll still get a good char and smoky grill flavor.
♥ on onions: we used young baby onions so they didn't have much of a sharp bite. If yours do, you can grill them lightly before slicing. Or, you can slice them and throw them into cold salted water for 10-15 minutes. It'll take out the sting and lightly pickle them.