Baked Tofu with Chili Garlic Sauce and Bok Choy

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 enough garlic powder and paprika.

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

Meanwhile, whisk sauce: 2 minced garlic cloves + 2 tbsp sambal oelek + 3 tbsp low-sodium tamari or soy sauce + 2 tbsp rice vinegar + 1.5 tsp maple syrup + 0.5 tsp cornstarch.

Heat sauce on low while whisking until slightly thickened.

Add baked tofu to saucepan and mix.

Heat 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 allow to steam 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 another minute until leaves just soften.

Remove and top with sesame seeds and a little toasted sesame oil.