Baked Tofu and Garlicky Sesame Bok Choy

Press 1-14oz block extra firm tofu to remove excess liquid.

Cut tofu into approximately 1-inch cubes.

Transfer tofu cubes to a bowl and coat with enough garlic powder and paprika.

Bake tofu 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: remove leaves from base of baby bok choy.

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.