Press the tofu: Wrap the tofu in a clean kitchen towel and place a heavy pan on top for 15 minutes. This helps it crisp up.

Mix the sauce: In a small bowl, whisk 3 tablespoons soy sauce, 1 tablespoon rice vinegar, 1 teaspoon sesame oil, 1–2 teaspoons maple syrup, and 1–2 teaspoons cornstarch. Add a pinch of red pepper flakes if you like heat. Set aside.

Prep the veggies: Trim bok choy. If using baby bok choy, halve or quarter lengthwise; for standard, slice stems and leaves into bite-size pieces, keeping stems and leaves separate. Mince garlic and ginger. Slice green onions.

Cube the tofu: Cut pressed tofu into 3/4-inch cubes. Toss gently with 1 tablespoon cornstarch and a pinch of salt until lightly coated.

Crisp the tofu: Heat 1–2 tablespoons neutral oil in a large skillet or wok over medium-high heat. Add tofu in a single layer. Cook 6–8 minutes, turning occasionally, until golden on most sides. Remove to a plate.

Sauté aromatics: In the same pan, add a touch more oil if needed. Add garlic and ginger. Stir 30 seconds until fragrant, not browned.

Cook the bok choy: Add bok choy stems first. Stir-fry 2–3 minutes until starting to soften. Add leaves and green onions; cook 1–2 minutes until wilted but vibrant.

Combine and sauce: Return tofu to the pan. Give the sauce a quick stir and pour it over. Toss gently for 1–2 minutes until everything is coated and the sauce thickens slightly.

Taste and finish: Adjust with a splash more soy for salt, vinegar or lime for brightness, or a drizzle of sesame oil for aroma. Sprinkle sesame seeds if using.

Serve: Enjoy as-is, over rice or noodles, or spoon into lettuce cups for easy handheld bites.