This is a complete meal for the vegetarian or anyone who wants a change from meat or poultry. The tofu takes on the black bean flavor and goes wonderfully with the bok choy. I like to buy baby bok choy, but the larger variety is fine. If you don’t have time, you don’t have to marinate the tofu, but the flavor is enhanced when you do. 

RECIPE INSTRUCTIONS
1. For the sauce, whisk the honey, chili sauce, black bean sauce, oil, garlic and ginger in a 9-inch baking dish until combined. Add the tofu and marinate for at least 10 minutes, or longer for a more intense flavor. Remove the tofu and scrape the marinade off. Reserve the marinade.

2. Spray a non-stick skillet with cooking oil and brown the tofu on both sides, approximately 3 minutes per side. Brush some sauce over the tofu, turn again and brush once more, cooking for 1 more minute. Set aside.

3. Warm the remaining sauce in a small skillet over low heat.

4. Steam the bok choy just until bright green, approximately 2 minutes. Do not overcook. Place the bok choy on individual serving plates.

5. Top the bok choy with the tofu and drizzle with the sauce. Garnish with sesame seeds and chopped cilantro.

INGREDIENTS
3 Tbsp honey
2 Tbsp sweet chili sauce or ketchup
1 1/2 Tbsp black bean sauce
1 tsp crushed fresh garlic
1 tsp crushed fresh ginger
12 oz extra-firm tofu, cut into squares 2 1/2 inches wide by 1/2 inch deep (about 3 cups)
4 bunches baby bok choy
1 tsp sesame seeds, toasted
1/4 cup chopped cilantro or parsley
1 tsp sesame oil

NOTES
Nutritional Analysis per Serving

Calories 239
Protein 14 g
Fat 10 g
Saturated Fat 2g
Carbohydrates 29 g
Cholesterol 0 mg
Sodium 229 mg
Fiber 2.3 g

Prep Time: 10 minutes
Cook Time: 11 minutes

Make Ahead: Prepare the sauce and marinate tofu in the refrigerator up to a day in advance.

Serves 4