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1
Holding your knife parallel to the cutting board, cut each block of tofu in half through the side.
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2
Cut each of these pieces in half again to form a total of 8 broad, thin slabs.
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3
Blot the tofu pieces dry with paper towels, then place them in a nonreactive baking dish.
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4
Combine the port, vinegar, orange juice, soy sauce, honey, and 4 tablespoons of the sesame oil in a nonreactive bowl and whisk to mix.
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5
Pour this mixture over the tofu and let marinate in the refrigerator, covered, for at least 2 hours or as long as overnight, turning the tofu pieces several times so they marinate evenly.
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6
Stem the spinach, rinse it, and spin it dry in a salad spinner or shake it dry.
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7
Place the spinach in a large nonreactive bowl.
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8
Set up the grill for direct grilling (see page 21 for charcoal or gas) and preheat to high.
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9
Drain the marinade from the tofu into the spinach and toss to coat the spinach.
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10
When ready to cook, brush and oil the grill grate.
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11
Lightly brush the tofu pieces on both sides with sesame oil.
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12
Arrange the marinated tofu pieces on the hot grate, placing them on a diagonal to the bars.
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13
Grill until lightly browned on both sides, 3 to 4 minutes per side.
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14
Transfer the grilled tofu to a platter or plates.
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15
Place the spinach on the grate and cook until wilted (the edges will crisp), 2 to 4 minutes per side, turning the leaves with tongs.
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16
Place the grilled spinach on top of the tofu.
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17
Top with the orange segments, sprinkle the toasted celery seed over all, and serve at once.
