Extra-firm tofu lightly charred on the grill holds its shape and turns wonderfully crisp on the outside and firm but creamy on the inside. The trick to grilling it successfully is to make sure it is well drained (lots of paper towels!) and generously brushed with oil before it goes on the grill. Once the tofu slices are over the fire, avoid lifting them or moving them around until it is time to turn them, so they stay intact. This dish is also good drizzled with Thai peanut sauce.

Prepare a hot fire in a charcoal grill or preheat a gas grill on high.

Line a large, rimmed baking sheet with a double thickness of paper towels. Cut each cake of tofu into four 3/4-inch-thick slices, Arrange the slices in a single layer on the paper towels. Place a double thickness of paper towels on top of the slices and press lightly to absorb the moisture. Prepare the bok choy while the grill heats.

When ready to grill, remove the paper towels and brush both sides of the tofu slices generously with vegetable oil. (Be careful when you turn the slices, or they may crack and crumble.) Oil the grill grate. Using a spatula, transfer the tofu slices to the grill, arranging them directly over the hot fire. Grill, turning once, until grill marks appear on both sides and the tofu is heated through, 2 to 3 minutes per side. If you have room on the grill grate, grill the bok choy while the tofu is grilling; otherwise, grill it as soon as the tofu comes off the grill, keeping the tofu warm.

To serve, arrange 3 bok choy halves in the center of each plate. Lay 2 tofu slices on top, overlapping them slightly. Drizzle about 1/2 tablespoons of the sweet chile sauce over the top and serve immediately.