Baked Tofu with Peanut Sauce and Bok Choy


Preparation info

  • Difficulty


  • Serves

    4 to 6

Appears in

I Can Cook Vegan

I Can Cook Vegan

By Isa Chandra Moskowitz

Published 2019

  • About

Peanut, sesame, and tamari are classic craveable flavors, and baking the bok choy gives it a fun, unexpected texture. The thick stems are tender but still crunchy and juicy, and the leaves are wilted and a little crisp in places. This peanut sauce is great because there is no cooking required and it uses very few ingredients. Make a triple batch because you’ll want to drizzle it on everything from salad to baked sweet potatoes.


For the tofu and bok choy

  • 2 (14-ounce/400 g) packages extra-firm tofu, drained, each sliced into 8 planks
  • 2 tablespoons toasted sesame oil
  • 1 tablespoon tamari or soy sauce
  • Freshly ground black pepper
  • 3 heads baby bok choy, stems removed, leaves separated
  • Salt

For the peanut sauce

  • ½ cup (135 g) smooth natural peanut butter
  • ¼ teaspoon salt
  • ¼ cup (60 ml) fresh lime juice
  • 1 tablespoon chopped fresh ginger
  • ¼ cup (60 ml) hoisin sauce
  • ½ teaspoon red pepper flakes

For garnish

  • ½ cup (50 g) thinly sliced scallions (white and light green parts only)
  • Red pepper flakes (optional)


  1. Make the tofu: Preheat the oven to 350°F (175°C). Place the tofu on a large rimmed baking sheet and drizzle with 1 tablespoon of the sesame oil and the tamari, flipping the planks to make sure they’re well coated. Sprinkle with black pepper. Arrange the tofu slices in a single layer. Cover tightly with aluminum foil and 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 the remaining sesame oil. Sprinkle with a little 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 (120 ml) water, salt, lime juice, ginger, hoisin sauce, and red pepper flakes and blend until smooth. Use additional water to thin the sauce, if necessary.
  4. To assemble, divide the tofu and bok choy among plates. Drizzle with peanut sauce and garnish with scallions and red pepper flakes, if desired.