Method

1. Cut the tofu into 1" cubes.
2. Whisk together sauce ingredients (soy sauce, oyster sauce, fish sauce, brown sugar, and chili paste). Set aside.
3. Heat 2 tsp sesame oil over medium-high heat in a large wok or pan. When the pan is hot, add the tofu and let cook for 2 minutes on one side, undisturbed, until they develop a crisp crust. Flip and cook 2 minutes more.
4. Remove the tofu to a plate. Return pan to the heat.
5. Add remaining 1 tsp sesame oil to the pan along with the carrots.
6. Saute for 3 minutes, until the carrots begin to soften.
7. Add the bok choy and saute for 2 minutes, until it begins to soften and wilt.Stir in the sauce.Return the tofu to the pan and stir in the corn starch mixture. Allow the sauce to come to a boil for it to thicken. Stir.
8. Serve with rice.

Recipe from Foodista ↗