> 1/4 cup Thai chili sauce
> 1/2 tsp crushed red pepper flakes
> 6 tbsp canola oil
> 2 heads bok choy
> 1 (14 oz) pkg extra-firm tofu, drained
> 2 tbsp lower sodium soy sauce
In a small bowl, combine the chili sauce, crushed red pepper and 2 tablespoons of the canola oil.
Cut the bok choy lengthwise into quarters and set aside. Cut the drained tofu into ¼ -inch-thick slices and brush with 2 tbsp of the canola oil. Heat a grill pan over medium-high heat and grill the tofu until crisp, 2 min. per side. Arrange the tofu on a serving platter and drizzle with all the soy sauce and half of the chili sauce mixture.
Brush the cut sides of the bok choy with the remaining 2 tbsp oil and grill the bok choy in batches, turning regularly until tender, about 4 min. Drizzle the remaining chili sauce over the bok choy and serve with the tofu.