For the baked tofu; cut 1# of tofu into 1-inch cubes.

-Place on a baking sheet, sprinkle generously with olive oil and soy sauce and toss.

-Sprinkle with sea salt and bake at 375 for about 25-30 minutes until golden brown.

For the snap peas combine the following in a small bowl then set aside:

¼ cup chicken or vegetable stock

1 TBS soy sauce

2 tsp toasted sesame oil

-In a dry skillet, toast 2 TBS sesame seeds until lightly browned. Set aside.

-Take the strings off of .5# of snap peas.

-Chop up 1 bunch of bok choy.

-Put 3 cloves of garlic through a garlic press.

-Slice up a 2 inch piece of ginger into 1/2 inch pieces and then put it through the garlic press too.

-In another larger pan, heat 1 TBS peanut oil until shimmering but not smoking.

-Then add the snap peas and bok choy and stir-fry for 30 seconds.

-Add the garlic and ginger and cook until about 20 seconds more.

-Add the stock, cover and reduce heat to medium, cooking until peas are just tender, about 2 min.

-Uncover and reduce sauce, another 1-2 minutes.

-Sprinkle with sesame seeds and serve along side tofu.