Tofu Satay with Veggie Rice

I signed up for the "Nasoya Tofu U Challenge" to cook tofu once a week for one month, mainly because I want the weekly coupons and t-shirt that challengers can earn! This is the website, which also has some great recipes...
Nasoya Tofu

Week 1 Recipe: Tofu Satay

1 package Extra Firm Nasoya Tofu
1/4 cup soy sauce
1/4 cup sweet chili sauce (Mae Ploy)
4 scallions
1 can satay sauce

1. Press tofu between (4+) paper towels until well drained

2. Slice tofu down the middle (making 2 thinner rectangles of same length & width), and again making 4 "soldiers" out of each block
3. Place tofu "soldiers" into a dish to marinate with scallions (cut into 2 inch pieces)
4. Add soy sauce and sweet chili sauce and allow to marinate for a couple hours in the fridge

5. Reserve scallions and marinade for "Veggie Rice" recipe.
6. Grill tofu "soldiers" for 4-5 minutes on each side over med-high heat

7. Warm satay sauce and serve w/ grilled tofu

Tofu Satay

Veggie Rice- side dish

1/2 cup cold water

1/2 Tbs cornstarch

leftover marinade (previous recipe)

4 scallions (previous recipe)

1 cup steamed green beans

1 cup cooked brown rice

oil (toasted sesame)

1. Add a little sesame oil to a pan over med to med-high heat

2. When hot, add marinated scallions pieces and cook until lightly browned

3. Add steamed green beans (cut into 2 inch pieces) and cook until hot and lightly browned

3. Mix cornstarch and water to make a slurry, add leftover marinade

4. Pour slurry/marinade combo into the pan w/ veggies and stir until thickened and simmering

5. Add leftover brown rice and cook until mixture is no longer watery