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1
Cut tofu crosswise into 6 slices.
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2
Arrange in 1 layer on a triple layer of paper towels and top with another triple layer of towels.
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3
Weight with a shallow baking pan or baking sheet and let stand 2 minutes.
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4
Repeat weighting with dry paper towels 2 more times.
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5
Stir together soy sauce, sesame oil, brown sugar, ginger, garlic, Tabasco, and 1 tablespoon vegetable oil in a glass pie plate.
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6
Add tofu slices in 1 layer and marinate, turning over every couple of minutes, 8 minutes total.
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7
Heat a lightly oiled well-seasoned ridged grill pan over moderately high heat until hot but not smoking.
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8
Lift tofu from marinade with a slotted spatula (reserve marinade) and grill, turning over once carefully with spatula, until grill marks appear and tofu is heated through, 4 to 6 minutes total.
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9
While tofu grills, heat remaining teaspoon vegetable oil in a 12-inch skillet over moderately high heat until hot but not smoking, then saute greens, tossing with tongs, until beginning to wilt.
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10
Add reserved marinade and saute, tossing, until greens are just wilted, about 1 minute.
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11
Lift greens from skillet with tongs, letting excess marinade drip off, and divide between 2 plates.
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12
Serve greens with tofu slices.
