A quick peanut sauce and crunchy bok choy give this tofu sheet-pan dinner tang and texture

Joe Yonan

THE WASHINGTON POST – Even nowadays, some people think tofu is good for only a few select treatments. I love crispy cubes of roasted tofu as much as the next vegetarian. But that’s not the only way to cook it, nor the only set of qualities I’m going for. I also like crumbling it into a pan, spicing it up and serving it to those who don’t consume eggs, blending it into a salad dressing or even eating it cold with crunchy toppings.

Vegan author and restaurateur Isa Chandra Moskowitz knows tofu better than almost anybody, and she has a casual approach – or approaches – to it that I find particularly appealing. To wit: this baked tofu, which you first cut into thick planks and then bake at a lower temperature than I’m used to, firming up the texture but maintaining some creaminess. Baby bok choy offers a crunchy counterpoint.

Tying it together is a perfectly seasoned peanut sauce, so tasty you might want to double or triple the batch, just to have around for the next iteration of tofu – or anything else.

Baked Tofu With Peanut Sauce and Bok Choy. PHOTO: THE WASHINGTON POST


Four to six servings

This sheet-pan dinner combines simple tofu with crunchy bok choy in a peanut sauce you might want to double or triple so you can use it on anything and everything.


Two (14-ounce) packages extra-firm tofu, drained

Two tablespoons toasted sesame oil

One tablespoon low-sodium tamari or soy sauce

Freshly ground black pepper

Three heads baby bok choy (10 to 12 ounces), stems removed, leaves separated (may substitute large bok choy, torn into large pieces)

1/2 teaspoon kosher salt

3/4 cup smooth natural peanut butter

1/2 cup water

1/4 cup fresh lime juice

One tablespoon chopped fresh ginger

1/4 cup hoisin sauce

1/2 teaspoon crushed red pepper flakes, plus more for garnish

1/2 cup thinly sliced scallions


Preheat the oven to 350 degrees. Wrap each block of tofu in a clean dish towel, place on a large plate and microwave on HIGH for four minutes. The tofu will release much of its liquid. Unwrap and cut each block into eight planks.

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. Bake for 30 minutes, until the tofu starts to lightly brown. Flip the planks and bake them for another 20 to 30 minutes, until the tofu is deeply browned on the edges.

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. Bake for 20 minutes, until wilted.

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.

Use additional water to thin the sauce, if necessary.

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

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