1 lb (454 g) firm tofu, drained
1/4 cup soy sauce
2 tbsp hoisin sauce
1 clove garlic, minced
1/2 tsp sesame oil
1/4 Asian chili paste or hot pepper sauce
2 tsp vegetable oil
2 cups sliced shitake mushroom caps or cremini mushrooms
1 green onion, sliced
1 tbsp gingerroot, minced
4 baby bok choy
1 sweet red pepper, diced
1/2 cup vegetable stock
1 pinch salt
1 pinch pepper
Place tofu on large plate. Cover with second plate and weigh down with 2 large, heavy cans. Let stand for 10 minutes; drain. Cut in half horizontally.
Meanwhile, in shallow baking dish large enough to hold tofu in single layer, whisk together soy and hoisin sauces, garlic, sesame oil and chili paste. Add tofu; turn to coat. (This can be done up to 8 hours in advance and refrigerated until you are ready to complete the meal.) Bake in 350F oven, turning once, until golden, about 30 minutes.
Meanwhile, brush large nonstick skillet with vegetable oil; heat over medium-high heat. Saute mushrooms, green onion and ginger until golden, about 5 minutes. Cut bok choy in half lengthwise. Add to skillet along with red pepper, stock, salt and pepper; bring to boil. Cover and steam until bok choy is tender-crisp, about 4 minutes.
Cut each piece of tofu in half diagonally. (I cut the tofu into little squares which is what I prefer.) Arrange on warmed plates and serve with bok choy mixture and basmati rice (or I like rice vermicelli).