4 SERVINGS DAIRY-FREE Steven Seagals love of Asian foods inspired this savory dish by chef Tiffany Brown. The tofu can be marinated ahead of time, and the dish travels well--she originally made it for him to take on the set of "Fire Down Below." In small bowl, combine tamari, ginger, shallots, sesame oil and rice vinegar. Place tofu cutlets on platter and coat both sides with marinade. Cover and refrigerate for several hours. Arrange tofu cutlets on grill or in grill pan and cook on both sides until outside is lightly browned and center is warmed through, about 3 minutes per side. Carefully remove to a platter. While tofu is cooking, combine wasabi and honey in a small mixing bowl. Add water as needed to form a thick glaze. Arrange grilled tofu steaks on a bed of hot rice. Brush with wasabi-honey glaze and sprinkle with sesame seeds if desired. Serve hot. PER SERVING: 486 CAL.; 25G PROT.; 15G TOTAL FAT (2 SAT. FAT); 69G CARB.; 0 CHOL.; 837MG SOD.; 4G FIBER By Kathleen on Feb 26, 1999. Recipe by: Vegetarian Times, March 1999, page 30