Baked Tofu with Chili Garlic Sauce and Sesame Bok Choy
Ingredients
- 1-14oz block extra firm tofu
- Garlic powder to coat
- Paprika to coat
- 2 minced garlic cloves
- 2 tbsp sambal oelek
- 3 tbsp low-sodium tamari or soy sauce
- 2 tbsp rice vinegar
- 1-1/2 tsp maple syrup
- 1/2 tsp cornstarch
- Baby bok choy
- Sliced garlic
- Vegetable broth
- Neutral oil
- Tamari or soy sauce
- Sesame seeds
- Toasted sesame oil
Preparation
Press 1-14oz block extra firm tofu to remove excess liquid.
Cut tofu into approximately 1-inch cubes.
Transfer tofu to a bowl and coat with garlic powder and paprika.
Bake at 400F on a lined sheet until slightly crispy, about 20 minutes.
Meanwhile, whisk sauce using 2 minced garlic cloves, 2 tbsp sambal oelek, 3 tbsp low-sodium tamari or soy sauce, 2 tbsp rice vinegar, 1-1/2 tsp maple syrup, and 1/2 tsp cornstarch.
Heat sauce on low while whisking until slightly thickened.
Add baked tofu to the saucepan and mix.
Heat for another 30 seconds.
For bok choy oil-free option: Cook sliced garlic in a shallow layer of vegetable broth for a minute. Cut baby bok choy into 4 pieces lengthwise and add to broth. Cover and steam for about 1 minute or until slightly softened. Mix in a little tamari or soy sauce and top with sesame seeds.
For bok choy alternative option: Sauté sliced garlic in a little neutral oil for about 30 seconds. Add bok choy leaves and a little tamari or soy sauce, and cook for another minute until leaves just soften. Remove and top with sesame seeds and a little toasted sesame oil.
