Preheat the oven to 200°C/180°C Fan/Gas Mark 6. Line a baking tray with parchment paper.
Start by making the marinade – place all the ingredients into a bowl and mix all together. Add the tofu cubes to the marinade bowl and gently spoon the marinade over the tofu to coat it. Set aside and leave it for 10-15 minutes.
While the tofu is marinating, prep and chop the garlic, ginger, pak choy and spring onions.
Add the corn flour to a shallow bowl and piece by piece, take the marinated tofu and roll into the corn flour, ensuring it’s evenly coated. Then, place onto the parchment lined baking tray. Repeat this process with the rest of the tofu and place into the oven for 20-25 minutes, turning the tofu halfway through the baking time.
For the sticky sauce, place all the ingredients into a mixing bowl and combine everything with a whisk or fork. Add any remaining marinade too. You can add a little more water or lime juice if it needs loosening up.
Next, cook the rice according to packet instructions. Then, heat a little toasted sesame oil in a medium or large frying pan over medium heat. Add the chopped ginger and cook for 2-3 minutes, then add the chopped garlic and cook for 1 minute (try not to let it brown). Add the bok choy and a splash of water. Let it steam for 1 minute, stirring frequently and then remove from the pan.
Remove the tofu from the oven. Heat a little more toasted sesame oil in the same pan over medium heat. Add the tofu cubes to the pan, let them cook for a minute to get them extra crispy. Then add the sticky peanut sauce and stir for a few minutes until it starts to bubble and caramelise.
To serve, add some rice to a bowl then add the sticky peanut tofu and the bok choy. Top with the spring onion, roasted peanuts and a squeeze of lime juice. Enjoy.