Step 1

Heat the oven to 475°F with a rack in the upper-middle position. Brush a rimmed baking sheet with the neutral oil. In a small bowl, whisk together the gochujang, honey, 1 tablespoon sesame oil, ½ teaspoon salt and ¼ teaspoon pepper; set aside.

Step 2

Put the cornstarch in a wide, shallow dish; add the tofu and turn to coat. Place the tofu in the center of the prepared baking sheet, shaking off the excess starch and spacing the planks about ½ inch apart. Bake until the tofu is lightly browned and releases easily from the baking sheet, 15 to 18 minutes. Meanwhile, in a medium bowl, toss the bok choy with the remaining 1 tablespoon sesame oil and ¼ teaspoon each salt and pepper.

Step 3

Remove the baking sheet from the oven and lightly brush the tops and sides of the tofu with some of the gochujang mixture. Using a thin metal spatula, flip the tofu, then lightly brush with gochujang mixture. Arrange the bok choy around the tofu. Bake until the tofu and bok choy are lightly browned, about 10 minutes.

Step 4

Flip the tofu and bok choy, then once again lightly brush the tofu with gochujang mixture. Bake until the tofu is well browned, about 5 minutes. Remove from the oven and brush the tofu with any remaining gochujang mixture. Transfer to a platter and drizzle with additional sesame oil.

Step 5

Optional garnish: Thinly sliced chives OR scallions OR toasted sesame seeds OR furikake OR crumbled nori snacks