Bok Choy and Tofu with Lemon Tahini Sauce

This meal was born of what happened to be in the fridge at the time. 
I wasn't expecting it to be mind blowing... boy, was I wrong. 
My roommate, Erin, proclaimed that we must eat this meal at least every other day and I was instructed to make a bucket of the tahini sauce, pronto!

1 package tofu, cubed

1/4 - 1/2 c nutritional yeast

1/2 T garlic powder

1/4 t cayenne

1/4 c vegetable oil

1 onion, sliced

1 head bok choy, chopped

2 cloves garlic

1 large carrot, grated

salt and pepper

Sauce:

1/4 c tahini

juice from 1 lemon

1/2 c braggs liquid aminos

1 T fresh ginger, grated

1 1/2 t garlic chili paste

• Mix together nutritional yeast, garlic powder and cayenne. Add tofu. Coat well.
• Heat oil in frying pan and add tofu. Cook until browned on all sides.
• Remove tofu from pan and place on paper towels to drain. Add salt to taste.
• Saute onion and garlic until onion is translucent. 
• Add bok choy and a little water, if needed. Simmer for 5-10 min, or until slightly tender.
• Remove from heat and add carrot. 
• Whisk together sauce ingredients.
• Pour sauce over veggies then return to heat for 2-3 min. 
• Serve over rice and top with tofu. Then, put it in your face.