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Baked tofu in chili garlic sauce, lo mein noodles and garlicky sesame baby bok choy ?⠀
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Recipe: Press 1-14oz block extra firm tofu to remove excess liquid. Cut into approximately 1-inch cubes. Transfer to bowl and with with enough garlic powder and paprika to coat tofu cubes. Bake at 400F on 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 + 1-1/2 tsp maple syrup (or to taste) + 1/2 tsp cornstarch. Heat sauce on low while whisking until slightly thickened. Add baked tofu to saucepan and mix. Heat another 30 seconds. | Bok choy: Either 1) 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. Or 2) 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.
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