Baked Tofu with Peanut Sauce and Bok Choy

For the tofu and bok choy:

1 15 oz package of extra firm tofu, drained, sliced into 8 planks

1 tablespoons olive oil

1/2 tbsp of soy sauce

Ground black pepper

3 heads of baby bok boy, chopped roughly

Salt

For the peanut sauce:

4 tbsp smooth natural peanut butter

Dash of salt

Juice from half a lime

½ tbsp fresh ginger

2 tbps housin sauce

½ tsp red pepper flakes

For garnish (optional)

2 tbsp thinly sliced scallions

Red pepper flakes

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Serves 2 - 3

1. Make the tofu: Preheat the oven to 350f. Place the tofu on a large rimmed baking sheet and drizzle with .5 tbsp of oil and soy sauce, flipping the planks to make sure they’re evenly coated. Sprinkle with black pepper and cover with aluminum foil. Bake for 20 minutes.

2. Remove the foil and flip the tofu slices, pushing them to one side. Add the bok choy and drizzle with remaining olive oil. Sprinkle with salt. Bake for 15 minutes, uncovered, until the tofu is browned on the edges and the bok choy is wilted.

3. While the tofu is finishing, make the peanut sauce: in a blender, combine the peanut butter, ½ cup of water. Salt, lime juice and red pepper flakes. Blend until smooth. Use additional water to thin the sauce if needed.

4. To assemble, divide the tofu and bok choy amongst plates. Drizzle with peanut sauce and garnish with scallions and red pepper flakes, if desired.