Chow mein, peanut butter tofu, and baby bok choy

Chow mein, peanut butter tofu, and baby
I boiled dried chow mein from the store in vegetable stock (makes everything so much tastier!), strained the vegetable stock, then added soy sauce to taste. I usually add veggies like broccoli and tiny corn but I was feeling extra lazy after a long day of being a social worker lol
Peanut butter tofu:
I cubed a pack of extra firm tofu and let it dehydrate in the oven on 350 until it turned golden brown. I use vegetable oil to keep it from sticking to the pan. The smaller you cut it, the crunchier and more firm it will be. I think pressing and marinating tofu is a waste of time. Once it’s basically cooked, I fry it with store bought peanut sauce.
Baby bok choy:
I fry baby bok choy with minced garlic and red pepper flakes until it softens a little, then add maybe half a cup of water on medium/high until it’s chewably soft, then when the water is gone, I add soy sauce, sesame oil, and fry it until the baby bok choy soaks up the liquids.