Maple glazed baked tofu, garlic baby bok choy, and cashew rice

I've done variants of recipes involving tofu, bok choy, and rice a few times before (e.g., here and here), but this was really good so I thought I'd post the newest incarnation. The most novel part of this recipe is the way I cooked the tofu. I used a new marinade and tried baking it, and I thought it turned out great. The other nice thing about this recipe is that it comes together in 30 minutes.

Ingredients (makes 2 servings)
-1 package extra firm tofu
-2 packages baby bok choy
-boil in bag rice
-handful of cashews, roughly chopped
-4 cloves of garlic, sliced
-1 T butter

-1 T sesame oil

-2T soy sauce
Marinade
-2 T soy sauce
-1 T sesame oil
-1 T rice vinegar
-2 T maple syrup
-pinch red pepper flakes
-pinch of sea salt

Steps (Preheat oven to 400)

1. Make your marinade by combing all marinade ingredients in a dish (I just used the empty tofu package).

2. Slice your tofu into four equal pieces (i.e., slice in half along the longer edge, then slice those two halves in half). Place your tofu slices in between a dish towel or paper towels and set something heavy on top for about 5-10 minutes to remove some of the excess water from the tofu. 

3. Dunk your tofu slices in the marinade and slosh them around so they get well coated.

4. Cover a cookie sheet with foil and spray some cooking spray on the foil. Place your tofu slices on the foil and baste the tops with a bit more marinade.

5. Cook tofu slices for 30 minutes, flipping once in the middle.

6. While your tofu is cooking, slice your garlic cloves and chop the ends off your baby bok choy.

7. Once you've flipped your tofu after 15 minutes (and basted again with more marinade), get your pot going for your rice (the kind I use has to boil for 10 minutes).

8. When your tofu has about 5 minutes left, heat a large skillet to medium-high. Add 1/2 T sesame oil and saute your garlic for about 30 seconds. Add the baby bok choy and then drizzle with 1/2 T sesame oil and 2 T soy sauce. Saute your baby bok choy for 4 minutes (or less...it starts to wilt very quickly).

9. Hopefully your rice is done about now. Add in 1 T of butter and the handful of cashews and stir.

10. Take your tofu out of the oven. Serve the tofu and bok choy over the cashew rice and drizzle any remaining marinade over everything.