1. Preheat oven to 275 degrees F. Cut tofu into 8 equal slices widthwise and gently press slices between paper towels or clean dish towels to remove excess water.

2. Cut the green ends of the bok choy into 1/2-inch-thick pieces and set aside. Coarsely chop remaining white part and set aside separately.

3. Heat 1 Tbsp. of the oil in a large skillet or wok over high heat. When hot, add tofu slices. Cook until golden brown on both sides, about 3 to 4 minutes per side.

4. While tofu cooks, whisk together bean sauce, mirin, and honey or agave in a small bowl. When tofu has been fully browned on both sides, add black bean sauce mixture to skillet and turn off heat. Turn tofu in the sauce until evenly coated and transfer slices and any excess sauce to an oven-safe plate or pan. Place tofu slices in the oven to stay warm.

5. Wipe skillet or wok clean and add remaining 1 Tbsp. oil. Heat over high heat. When very hot, add chili garlic sauce, garlic, and the white part of the bok choy. Cook and stir for about 2 minutes. Add carrots, snow peas, and the green part of the bok choy. Cook and stir until coated with seasonings and beginning to wilt, about 2 minutes. Add soy sauce and sake. Stir well to coat with seasonings.

6. Divide vegetables among 4 plates. If there is any remaining liquid in the skillet, allow the liquid to reduce by half over medium-high heat. Spoon any reduced cooking juices over vegetables. Add two slices of tofu to each plate, drizzling any sauce remaining on the plate. Garnish each plate with scallions and nuts and serve.

Source: Hannaford fresh Magazine, May - June 2015