To make the satay sauce, heat a medium pot on medium. Add the oil and shallots and cook for 2 minutes until softened. Add the almond butter, garlic, kecap manis, and sambal oelek, along with 1 cup of tap water. Stir until emulsified and creamy. The sauce should be thick and pourable; if it looks too thick, add a little more water. The sauce also thickens as it cools, so if you are making in advance, add a little water to loosen it up before using.

Turn the broil/grill setting on your oven on high (260˚C / 500˚F) and let it heat up for a few minutes while you prepare the tofu.

Place the tofu cubes onto a large plate. Drizzle over some olive oil, season with sea salt and black pepper and gently toss. Thread 4 cubes of tofu onto each skewer.

Line a sheet pan (baking tray) with foil and drizzle with a little oil. Place the tofu skewers (or cubes if you aren’t using the sticks) onto the sheet pan and place under the broil/grill for 3-5 minutes, watching closely to ensure it doesn’t burn. The tofu should turn a light golden colour. Remove from the oven and brush the tofu with the satay sauce, turning it around so all sides are covered. Return to the broil/grill and cook for another 3-4 minutes, until the tofu is golden. Remove the tofu from the oven and immediately brush with more of the satay sauce.

Place the baby bok choy into a bowl and drizzle with olive oil and season with sea salt. Arrange onto another sheet pan place under the broil/grill for 3-4 minutes until softened slightly but still bright green. I like them very lightly cooked but you can cook for another 1 minute if you like it more tender.

Serve the tofu satay and baby bok choy with rice, with more satay sauce on the side.