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For the tofu, combine juice, tamari, miso, sugar, vinegar, sesame seeds, ginger, oil, chile flakes and garlic in a food processor and process until smooth to make a marinade.
Transfer marinade to a wide, shallow dish, add tofu and turn to coat well.
Cover dish and refrigerate for 2 hours, or preferably overnight.
Spray a large nonstick skillet with vegetable oil and heat over high heat.
Drain tofu and reserve the marinade.
Transfer tofu to skillet and cook, flipping once, until golden brown, about 2 minutes per side.
For the bok choy, heat peanut and sesame oils in a large nonstick skillet over medium heat.
Add ginger, garlic, and bok choy and cook, stirring frequently, until almost tender, 4 to 5 minutes.
Add the tamari and green onions and remove from heat.
To assemble, place a bed of bok choy on each of 4 plates.
Arrange tofu steaks over the bok choy, and drizzle with some of the reserved marinade. Sprinkle with sesame seeds.