Step 1

Combine the garlic, 2 tsp ginger, 1 tbsp tamari and 1 tbsp sake in a shallow glass or ceramic dish. Add tofu and turn to coat. Cover with plastic wrap. Set aside for 30 minutes to marinate.

Step 2

Combine the shallot, chilli, sesame oil, remaining 1 tsp ginger, 1 tbs tamari and 2 tsp sake in a small bowl.

Step 3

Preheat a barbecue grill or chargrill pan on medium-high. Drain tofu, discard excess marinade. Lightly spray with oil. Cook for 2 minutes each side or until lightly charred.

Step 4

Meanwhile, place broccoli and snow peas in a steamer over a saucepan of simmering water. Cover and steam for 2-3 minutes or until tender crisp, adding bok choy for the last minute of cooking time.

Step 5

Serve tofu with the rice, steamed greens and soy chilli dressing.