Step 1

1 Position racks in the upper and lower thirds of the oven and preheat to 350 degrees

Step 2

2 Wrap each block of tofu in a clean dish towel, place on a large plate and microwave on HIGH for 4 minutes

Step 3

3 The tofu will release much of its liquid

Step 4

4 Unwrap and cut each block into 8 planks

Step 5

5 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

Step 6

6 Sprinkle with black pepper

Step 7

7 Arrange the tofu slices in a single layer

Step 8

8 Bake (upper rack) for 30 minutes, until the tofu starts to lightly brown

Step 9

9 Flip the planks and bake them for another 20 to 30 minutes, until the tofu is deeply browned on the edges

Step 10

10 While the tofu is baking, add the bok choy to a second large rimmed baking sheet, drizzle with the remaining sesame oil and sprinkle with 1/4 teaspoon salt

Step 11

11 Bake (lower rack) for 20 minutes, until wilted

Step 12

12 Meanwhile, make the peanut sauce: In a blender or food processor, combine the peanut butter, water, remaining 1/4 teaspoon salt, lime juice, ginger, hoisin and red pepper flakes and puree until smooth

Step 13

13 Use additional water to thin the sauce, if necessary

Step 14

14 To assemble, divide the tofu and bok choy among plates

Step 15

15 Drizzle with peanut sauce and sprinkle with scallions and red pepper flakes