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.