Baked Tofu in Chili Garlic Sauce

Press the tofu to remove excess liquid.

Cut the tofu into approximately 1-inch cubes.

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

Bake at 400F on a lined sheet until slightly crispy, about 20 minutes.

Meanwhile, whisk together the sauce: 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 the sauce on low while whisking until slightly thickened.

Add the baked tofu to the saucepan and mix, then heat for another 30 seconds.

For the bok choy, choose one of the options: Option 1 (oil-free) or Option 2.

Option 1 (oil-free): Cook sliced garlic in a shallow layer of vegetable broth for a minute. Cut baby bok choy into 4 pieces lengthwise, add to the 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.

Option 2: Remove leaves from the base of baby bok choy. Sauté sliced garlic in a little neutral oil for about 30 seconds. Add the bok choy leaves and a little tamari or soy sauce, and cook for another minute until the leaves just soften. Remove and top with sesame seeds and a little toasted sesame oil.